Use local oyster mushrooms for this vegetarian dish!
Place the flour and seafood seasoning, coconut milk, and coconut shreds into three separate bowls. Whisk the coconut milk so that it's fully blended.
One at a time, coat each mushroom with the gluten free flour and lightly tap off the excess flour. Next, dip in the coconut milk. Allow the excess batter to drip off. Finally, toss the mushroom in the shredded coconut then place it on a parchment lined pan. Repeat this with all of the remaining mushrooms. Let rest 10 to 20 minutes in fridge before use.
Add oil to a deep skillet until it is about 1/4-inch high.7. Add the mushrooms and cook on the first side until golden brown, about 3-5 minutes. Flip the mushroom half way through and continue cooking another 2-3 minutes until golden brown and cooked through. Remove the mushroom and transfer to a paper towel lined pan to cool.
In a medium saucepan, whisk together coconut milk and pineapple juice. Bring the mixture to a low-boil over medium-low heat. In small dish mix together cornstarch and water Add the crushed pineapple, coconut, crushed red pepper, salt, lime zest and lime juice and whisk well.
Bring the mixture back to a low boil and simmer until mixture is desired consistency, about 4-5 minutes. Cool before using.
Mix together 1 cup of the carrots with the bok choy, cabbage, green onion, and cashews. Set aside.
In a blender, blend the remaining 1 cup carrots, then add the rest of the ingredients. Puree until smooth. Add more seasoning, if needed.
When ready to serve, toss the salad with the dressing. Serve immediately with the coconut mushrooms.