Monday, September 7, 2015

Exotic Carrot Coconut Salad

This delicious carrot salad was inspired by the Sri Lankan carrot sambal recipe. It is exotic, nourishing and rather easy to make. 

I used freshly shredded flesh of aged coconut, but if you cannot find coconuts  in your grocery store, use shredded coconut that has not been sweeten or roasted. 

  • 2 cups shredded carrots
  • 2 cups shredded coconut
  • 1 Tbsp minced bird pepper chili, seeds removed (you can also use habanero or jalapeno)
  • 1 Tbsp minced cilantro
  • 1/2 purple onion, cubed
  • 4 Tbsp virgin coconut oil, melted 
  • 1 Tbsp coconut sugar (use raw honey if you prefer)
  • 1 tsp pink Himalaya salt
  • juice of 2 limes

  • In a small bowl mix coconut oil with honey and lime juice. Add minced chili pepper and salt. Set aside.
  • In a larger bowl combine shredded carrots, coconut, onion and cilantro. Add the dressing and mix well. 
  • Serve the salad in individual bowls and enjoy it in good company!

Tip: I used halves of a freshly cracked coconut to serve this delicious salad. This made the experience of eating it even more exotic.

In radiant health - passionately raw - Dominique

Dominique Allmon©2015


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