Carrot-Coconut Salad

Total Time:
15 min
Prep:
10 min
Cook:
5 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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    This recipe is featured in:

    Dinner and a Movie