Coconut Carrot Salad Recipes

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:

• Peel the carrots and grate them in a food processor fitted with the large grating attachment-- Lay the carrots on their sides in the feed tube so you will have nice long grated strands.
• Place the grated carrots in a large bowl and add the mayonnaise, pineapple, raisins, salt and pepper.
• Toss well and season to taste.
• Serve chilled or at room temperature.
• Enjoy!

Steps:

• Soak raisins in a bowl of water until softened, about 20 minutes. Drain.
• Combine carrots, raisins, pineapple, coconut, and salt in a bowl. Mix yogurt and mayonnaise in another bowl; stir into carrot mixture. Cover and refrigerate until chilled.

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:

• 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:

• 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:

• 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:

• Drain pineapple, reserving 1/2 cup juice.
• Combine pineapple, carrots, coconut and sugar. Mix well.
• Combine mayonnaise and reserved juice; beat with wire whisk until smooth.
• Pour over carrot mixture, mixing well.
• Chill.

Steps:

• In a large bowl, combine carrots, marshmallows, pineapple chunks, raisins, and coconut.
• Toss lightly to mix.
• Mix in mayonnaise.
• Carefully fold in whipped cream.
• (the recipe doesn't say, but I think you should whip it first!) Can be frozen.