• We have a place for everyone - Ross Dough Mixtures
  • E-mail Id : info@rossdoughmixtures.com

shredded carrot coconut salad

  • Home
  • Blog
  • shredded carrot coconut salad
image

Shredded Carrot Coconut Salad

For this shredded carrot coconut salad, carrots are tossed in a dressing made from unsweetened coconut milk or cream, grated ginger, lime juice, and honey.

Ingredients:

  • 1/2 cup unsweetened flaked coconut
  • 1/2 cup unsweetened coconut cream, well shaken and stirred
  • 1 ½ tablespoons fresh lime juice
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons honey
  • 1/4 teaspoon table salt
  • 3 cups shredded carrots
  • 1/4 cup fresh cilantro
  • 1 tablespoon unsweetened flaked coconut

Direction

  1. Cook 1/2 cup flaked coconut in a skillet over medium-low, stirring constantly, until golden and fragrant, about 4 minutes. Remove from heat and set aside.
  2. Whisk coconut cream, lime juice, ginger, honey, and salt together in a medium serving bowl until combined.
  3. Add carrots, cilantro, and toasted coconut; toss until evenly coated.
  4. Garnish with remaining 1 tablespoon coconut.

Related Post

image

Air Fryer Hot Honey Glazed Carrots

These air fryer hot honey glazed carrots are a delicious side dish, and so easy to make, with only 3 ingredients—baby carrots, hot honey, and butter.

Read More
image

Poulet Roti a lAlgerienne Algerian Roast Chicken

This is a traditional roast chicken dish from Algeria. The sauce is a combination of onions, garlic, mustard, balsamic vinegar, and cayenne pepper. When I have time, I prepare the chicken a few hours ahead of time and let it marinate in the sauce before roasting it in the oven. I usually serve the chicken with cubed roast potatoes. I coat them with the same sauce and cook them in the oven for 1 hour.

Read More
image

Cheese Stuffed Chicken Cutlets with Mustard Sauce

For her lovely riff on classic chicken cordon bleu, Marcia Kiesel replaces the heavy ham-and-Swiss-cheese filling with creamy havarti and thyme. Instead of weighing down the cutlets with thick breading, she sautés them in a light flour-and-egg coating.

Read More

We use cookies to enhance your experience on our website. By continuing to browse, you agree to our Cookie Policy.