Fresh Coconut salad

Serves: 4

Ingredients:
2 zucchinis, shredded
1 carrot, shredded
1 fresh young coconut (preferred), or 2 cups shredded coconut
1 red and yellow bell pepper, cut into thin strips
1 tbsp arame (seaweed), soaked in water until soft then drained (keep liquid)
1 tsp cayenne pepper
1 lime, zested
3 tbsp lime juice
1 tsp fish sauce (or sea salt if you want it vegan)
Directions:
Finely shred zucchini and carrot using a vegetable peeler or mandoline. Thinly slice fresh coconut and bell pepper. You can use pre-shredded coconut, but fresh really is best. Place all veggies into a large bowl and add all other ingredients. Toss well and let marinade for 30-45 minutes, if you need more moisture, add some of the arame liquid.