Best 5 Carrot Coconut Salad Recipes
Calling all carrot and coconut enthusiasts! Embark on a culinary journey to savor the delightful fusion of carrot and coconut in this curated collection of irresistible recipes. From the refreshing crunch of Carrot Coconut Salad to the luscious creaminess of Carrot Coconut Curry, these dishes promise an explosion of flavors that will tantalize your taste buds. Whether you're a seasoned chef or a home cook seeking new culinary adventures, this diverse selection of carrot and coconut-based recipes offers something for every palate and skill level. Get ready to embark on a gastronomic adventure that celebrates the harmonious blend of these two vibrant ingredients.
Let's cook with our recipes!
PINEAPPLE & COCONUT CARROT SALAD
I enjoyed a salad like this at a tropical-inspired restaurant. I tried to get the staff to give me the recipe but had no luck. So I went home and created my own! I will sometimes drain a can of mandarin orange slices and toss those in as well. -Shirley Turpin, Williams, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 10
Steps:
- In a large bowl, mix first 6 ingredients. Stir in remaining ingredients. Refrigerate, covered, until serving.
Nutrition Facts : Calories 254 calories, Fat 10g fat (7g saturated fat), Cholesterol 7mg cholesterol, Sodium 83mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 3g fiber), Protein 3g protein.
COCONUT CARROT SALAD
"Why eat a plain carrot when this super salad is such a snap to make?" asks Evelyn Schwartz (at right) from Quincy, Illinois. "The coconut makes this salad taste like a tropical treat. It keeps meals interesting to fix something special for yourself once in a while."
Provided by Taste of Home
Categories Lunch
Time 10m
Number Of Ingredients 6
Steps:
- In a bowl, combine all ingredients; mix well. Cover and refrigerate until serving.
Nutrition Facts :
CARROT-COCONUT SALAD
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.
CARROT COCONUT SALAD
This is another recipe from my cookbook #2.Also was posted in the Times Newspaper. 1986. Where I worked as food editor.
Provided by Pat Duran
Categories Fruit Sides
Time 15m
Number Of Ingredients 9
Steps:
- 1. In a large bowl add the coconut, carrots, orange segments and pineapple;set aside. In a large measuring cup combine the lemon juice, salad dressing,honey and coconut milk and a pinch of salt if desired.Whisk these ingredients until well blended. Pour over carrot mixture and coat evenly with dressing. Chill until very cold, about 3 hours.Stir before serving.
- 2. Serve on lettuce leaf if desired, and sprinkle top with raisins,nuts or other garnish. if desired
COCONUT CARROT SALAD RECIPE - (4.6/5)
Provided by coconutrecipes
Number Of Ingredients 8
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
Tips:
- Choose fresh, young carrots for the best flavor and texture.
- Peel and grate the carrots finely for a more delicate salad.
- Use unsweetened coconut flakes for a healthier option.
- Toast the coconut flakes in a pan over medium heat until golden brown for a more intense flavor.
- Add a pinch of salt to balance the sweetness of the carrots and coconut.
- Serve the salad immediately or chill it for later.
Conclusion:
Carrot coconut salad is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be customized to your liking. With its vibrant colors and sweet and savory flavors, this salad is sure to be a hit with everyone you serve it to. So next time you are looking for a healthy and delicious side dish, give carrot coconut salad a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
