Coconut Carrot Salad Recipe 46

Steps:

• 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.

Steps:

• In a medium bowl, combine shredded carrots, raisins, walnuts, celery, and coconut. Whisk together mayonnaise, sour cream, vinegar, sugar, and salt. Stir dressing into carrot mixture. Chill a few hours before serving.

Steps:

• In a large bowl, mix first 6 ingredients. Stir in remaining ingredients. Refrigerate, covered, until serving.

Steps:

• Place all ingredients in bowl and toss.
• Season to taste with pepper and serve.
• ENJOY!

Steps:

• In a bowl, combine all ingredients; mix well. Cover and refrigerate until serving.

Steps:

• combine first four ingredients.
• mix together yogurt, honey and juice add to carrot mixture and stir well.
• refrigerate until serving.
• Variations: You can add extra yogurt if needed. I have also used sour cream when I ran out of yogurt and it was very good. Another alternative to plain yogurt is Pina Colada yogurt. YUM!

Steps:

• 1. If a "creamier" salad is desired, put the coconut cream concentrate into the processor first-thing. 2. Add and pulse the peeled orange to a large dice using the S blade. 3. Add the apple and pulse to a medium dice. (Adding the apple to the orange, instead of the other way around, keeps the former from browning.) 4. Carefully remove the S blade, using a spatula to clean it into the processor bowl. Without removing the fruit, swap in the shredder attachment. Shred the carrots on top of the fruit. 5. Transfer the processed ingredients into the serving or storage bowl, and add the coconutm spices and raisins. Use the spatula to mix evenly. This salad is best left to sit for a while before serving. You could double the recipe and still do it in a single batch, but don't store it more than a few days; the apples will brown. Not that it's likely to last that long! Recipe submitted by Ben, Winchester, VA

Steps:

• Place carrots, coconut, poppy seeds, currants and cashews in a salad or serving bowl.
• Whisk together the lemon juice, oil and curry powder. Tip over salad and toss well.

Steps:

• Preheat oven to 300°F.
• On a baking sheet, toast walnuts for about 10 minutes and the coconut for 5 minutes.
• Let cool.
• In a large bowl combine carrot, apple, lemon zest, lemon juice, orange juice, currants, salt and ginger.
• Top with walnuts and coconut to serve.
• You may serve this immediately, or chilled.