Toasted Coconut & Carrot Salad

Cooking time
Serves2-4 people
Vegans

This little salad is gorgeous as a side for lamb or fish. Or sit it on a mound of quinoa cooked with a few bashed cardamom pods for a vegan main. Add some toasted cashews to the mix for extra crunch and protein.

15 ratings

Ingredients

  • 4 smaller or 2 large carrots
  • 4 tbsp freshly squeezed lime juice, and a little grated zest
  • A pinch of sea salt
  • 1 tsp honey or agave syrup
  • 4 tbsp olive or melted coconut oil
  • 3 tbsp desiccated coconut or a handful of fresh coconut, thinly sliced
  • A large handful of fresh coriander, roughly chopped
Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. If your carrots have tops, trim them off. Rinse a small handful and shake dry. Roughly chop
2. Use a veg peeler to cut your carrots into long ribbons. Add to a bowl. Grate the zest over. Add a pinch of salt.
3. Squeeze the lime juice into a little bowl. Whisk in the honey or agave syrup and oil. Taste and tweak to your liking.
4. Drizzle the dressing over your carrot ribbons.
5. Toast your coconut in a hot frying pan (no oil needed) till fragrant and just golden.
6. Scatter it over the carrots. Toss some fresh coriander and your chopped carrots tops into the mix
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Please enter a nickname for yourself:

Rate