Tuesday, January 19, 2016

Exotic Carrot Coconut Salad Recipe

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. 

  • 2 cups shredded carrots
  • 2 cups 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 Himalaya salt
  • juice of 2 limes
  • 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