Recipe courtesy of Food Network Kitchen
Carrot-Coconut Salad
Total:
15 min
Active:
15 min
Level:
Easy
Total:
15 min
Active:
15 min
Level:
Easy

Directions

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.

Photograph by Marcus Nilsson

More from:

Dinner and a Movie

IDEAS YOU'LL LOVE

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Salmon Salad

Recipe courtesy of Ina Garten

Black Bean Salad

Recipe courtesy of Guy Fieri

Curried Chicken Salad

Recipe courtesy of Ree Drummond

Fall Salad

Recipe courtesy of Tyler Florence

Chopped Caprese Salad

Recipe courtesy of Nancy Fuller

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Tuna Salad Undone

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking