Serves 2 as a Main Dish, 4 as a side dish
Ingredients

Salad
• 2 Cups Coconut meat, on the thicker side and opaque; julienned
• 2 Cups Napa Cabbage, julienned
• 2 Roma Tomatoes, cut lengthwise into 8 pieces
• ½ medium cucumber, cut in half lengthwise and cut into thinly sliced half circles
• ½ Red Onion, thinly sliced
• 2 each Thai Chiles or ½ jalapeno, thinly sliced
• ¼ Cup Cilantro leaves, coarsely chopped
• ¼ Cup Mint leaves, coarsely chopped
• ½ Cup Raw almonds, coarsely chopped

Method
Combine the first six ingredients in large bowl. Toss with dressing. Divide onto 4 plates and sprinkle each plate with one quarter each of the cilantro, mint and almonds

Dressing
• Juice of 2 Limes (about ¼ cup)
• ¼ cup Braggs liquid amino acids (classic recipe would call for fish sauce)
• 2 Tbsp raw agave nectar
• 1 tsp ginger, finely grated