Sweet Carrot And Coconut Salad Recipes

CARROT-COCONUT SALAD

Steps:

• Mix 1 teaspoon sugar, 1/3 cup chopped cilantro, 1/4 teaspoon salt and the juice of 1 lime in a large bowl. Add 3 or 4 shredded carrots and toss. Heat 1/4 cup vegetable oil in a small skillet over medium-high heat. Add 1/2 teaspoon cumin seeds and toast, swirling the pan, about 30 seconds. Add 1/3 cup unsweetened shredded coconut and continue swirling until golden. Let cool, then toss with the carrots.

SWEET & CRUNCHY CARROT SALAD

Steps:

• In a large bowl, combine the olive oil, lemon juice, mustard, maple syrup, salt, and about 5 grinds of black pepper. Stir well.
• Add in the shredded carrots, green onions, and parsley, and gently toss everything together, to make sure the dressing coats all of the vegetables evenly. Taste and adjust the seasoning to your liking. You can add extra lemon juice if you want a more tart flavor, or a little more salt to punch up the flavor.
• Stir in the raisins and pecans, if using, and serve. If you don't plan on serving this salad right away, don't add the pecans because they will get softer in the fridge. Add the pecans right before serving if you make this in advance.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

SWEET CARROT SALAD

Steps:

• In a large bowl, mix together the carrots, pineapple and raisins. Stir in the honey, mayonnaise and lemon juice until evenly coated. Refrigerate for at least 30 minutes before serving to let the flavors meld.

PINEAPPLE & COCONUT CARROT SALAD

Steps:

• In a large bowl, mix first 6 ingredients. Stir in remaining ingredients. Refrigerate, covered, until serving.

COCONUT CARROT SALAD

Steps:

• In a bowl, combine all ingredients; mix well. Cover and refrigerate until serving.

SWEET CARROT AND COCONUT SALAD

Steps:

• Place all ingredients in bowl and toss.
• Season to taste with pepper and serve.
• ENJOY!

MOROCCAN COOKED CARROT SALAD

Steps:

• Place the carrots in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until tender. Remove from the heat, rinse with cold water, and drain on paper towels.
• Heat 2 tablespoons of the olive oil in a large, heavy skillet and add the garlic and cumin. Cook, stirring, for about 30 seconds, until the garlic smells fragrant, and stir in the carrots, pepper, and salt to taste. Stir together for a few minutes, until the carrots are nicely seasoned. Remove from the heat and stir in the lemon juice, remaining olive oil, and the parsley. Taste and adjust salt and lemon juice as desired. Transfer to a platter, and decorate with olives and hard-boiled eggs if desired. Serve at room temperature.