This delicious carrot salad was inspired by the Sri Lankan carrot sambal
recipe. It is exotic, nourishing and rather easy to make. I used freshly shredded flesh of aged coconut, but if you cannot find
coconuts in your grocery store, use shredded coconut that has not been
sweeten or roasted.
Ingredients:
- 2 cups shredded carrots
- 2 cup shredded coconut
- 1 Tbsp minced bird pepper chili, seeds removed (you can also use habanero or jalapeno)
- 1 Tbsp minced cilantro
- 1/2 purple onion, diced
- 4 Tbsp virgin coconut oil, melted
- 1 Tbsp coconut sugar (use raw honey if you prefer)
- 1 tsp pink Himalayan salt
- freshly pressed juice of 2 limes
Method:
- In a small bowl mix coconut oil with honey and lime juice. Add minced chili pepper and salt. Set aside.
- In a larger bowl combine shredded carrots, coconut, onion and cilantro. Add the dressing and mix well.
- Serve this delicious salad in individual bowls as a side dish or an appetizer. Enjoy it in good company!
By Dominique Allmon
Dominique Allmon©2016