Recipe courtesy of Food Network Magazine
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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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By skiddyskid_12574605
ellensburg, 87
on October 08, 2012
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This is a great recipe!!! fast and easy. I didn't have lime one time so I used a lemon in its place and it was still good
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