For the mango sauce
1 cup chopped red capsicum (pepper)
2 cups chopped mango
½ cup chopped spring onions
¼ cup fresh dill
1 garlic clove
For the coodle cups
3 large cucumbers, peeled and seeded
1 head butter lettuce, leaves separated
¼ cup chopped spring onion
2 tablespoons chopped fresh dill
To make the mango sauce:
Slice a small piece from the top and bottom of the lime and sit it flat on your cutting board. Carefully slice away the zest and white pith of the lime until the flesh is exposed. Chop the lime into 4 pieces and place in the work bowl of a food processor fitted with the metal blade. Add the capsicum, mango, spring onions, dill and garlic. Process until smooth. Set aside.
To make the coodle cups:
1. Using a spiral slicer or julienne tool, slice the cucumbers into long “noodles.”
2. In a large bowl, combine the coodles and the mango sauce.
3. Divide the coodle mixture among the lettuce leaves and garnish with spring onions and dill.
The Story Behind The Recipe
Of this recipe says Suzi, ‘Melissa Pampanin, assistant to the head of school and school president at MUSE, tried out a plant-based diet in December 2013 as what she thought was just a one-month challenge, to try to heal up some skin issues. Well, one month turned into four-plus years, and she has no plans of ever turning back. Soon after going plant-based, Mel found a more fruit-based approach to the lifestyle and fell in love.
Never heard of a coodle? They’re “noodles” made from fresh cucumber! What’s most important to know is that these veggie cups are just as fun to make as they are to eat.’
Like this recipe and want to learn more about OMD - One Meal A Day and Suzi Amis Cameron’s philosophy of replacing at least one meat meal with a plant-based meal instead? Click ont he cover below and grab a copy of OMD today.
Text and recipes from OMD by Suzy Amis Cameron, Murdoch Books, RRP $32.99.