Toasted Coconut & Carrot Salad

Cooking time
Serves2-4 people
Toasted Coconut & Carrot Salad

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


  • 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
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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
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