Best 5 Coconut Carrot Salad Recipes
In the realm of salads, the Coconut Carrot Salad stands out as a vibrant and refreshing dish that tantalizes the taste buds with its harmonious blend of flavors and textures. This delightful salad features crisp carrots, shredded for a satisfying crunch, enveloped in a creamy and luscious coconut dressing. The dressing, crafted with coconut milk, mayonnaise, and a hint of lime juice, adds a touch of tropical flair to the salad, while the addition of fresh cilantro and red chili pepper infuses it with a lively zest. As you delve into this culinary delight, the sweetness of the carrots, the creaminess of the coconut dressing, and the piquant notes of the chili pepper create a symphony of flavors that will transport you to a tropical paradise. This article offers three variations of the Coconut Carrot Salad, each with its unique twist: a classic version, a vegan alternative, and a spicy rendition that packs an extra punch.
Check out the recipes below so you can choose the best recipe for yourself!
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:
- Use fresh, young carrots for the best flavor and texture.
- Shred the carrots finely so that they are easy to eat.
- Toast the coconut flakes in a dry skillet over medium heat until they are golden brown and fragrant.
- Use unsweetened coconut milk in the dressing to keep the salad light and refreshing.
- Add a squeeze of lime juice to the dressing for a pop of citrusy flavor.
- Garnish the salad with fresh cilantro or mint for a pop of color and flavor.
Conclusion:
This coconut carrot salad is a delicious and healthy side dish that is perfect for any occasion. It is light and refreshing, with a sweet and tangy flavor. The carrots are crisp and crunchy, the coconut flakes add a touch of sweetness and texture, and the dressing is creamy and flavorful. This salad is sure to be a hit at your next potluck or party.
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