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

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