Exotic Carrot Coconut Salad

on
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. 

Ingredients:
  • 2 cups shredded carrots
  • 2 cups shredded, unsweetened coconut
  • 1 Tbsp minced bird's eye chili, seeds removed (you can also use habanero or jalapeño)
  • 1 Tbsp minced fresh cilantro
  • 1/2 purple onion, diced
  • 4 Tbsp virgin coconut oil, melted 
  • 1 Tbsp coconut sugar (use raw honey if you prefer)
  • 1 tsp pink Himalayan salt
  • juice of 2 limes


Method:
  • 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