Coconut Carrot Salad Recipe 465

CARROT-COCONUT SALAD

Carrot-Coconut Salad image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Ingredients

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.

COCONUT CARROT SALAD

Coconut Carrot Salad image

"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

Ingredients

1 medium carrot, shredded
1/4 cup finely chopped apple
1/4 cup sweetened shredded coconut
2 tablespoons sour cream
1-1/2 teaspoons honey
1 teaspoon lemon juice

Steps:

In a bowl, combine all ingredients; mix well. Cover and refrigerate until serving.

Nutrition Facts :

PINEAPPLE & COCONUT CARROT SALAD

Pineapple & Coconut Carrot Salad image

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

Ingredients

1-1/2 cups sour cream
1/3 cup honey
2 teaspoons grated lime zest
3 tablespoons lime juice
2 teaspoons grated fresh gingerroot
1 teaspoon grated orange zest
1-1/2 pounds carrots, shredded (about 5 cups)
1 can (20 ounces) unsweetened crushed pineapple, drained
1-1/2 cups flaked coconut
1-1/2 cups golden raisins

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.

SWEET CARROT AND COCONUT SALAD

Sweet carrot and coconut Salad image

Make and share this Sweet carrot and coconut Salad recipe from Food.com.

Provided by Bekah

Categories Coconut

Time 13m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 cups grated carrots
1/2 cup sweetened coconut
1/4 cup raisins
1/4 cup slivered almonds
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 teaspoon salt
pepper

Steps:

Place all ingredients in bowl and toss.
Season to taste with pepper and serve.
ENJOY!

Nutrition Facts : Calories 384.4, Fat 26.6, SaturatedFat 7.7, Sodium 416.3, Carbohydrate 36.4, Fiber 6.1, Sugar 24.4, Protein 5.1

COCONUT CARROTS

Coconut Carrots image

People who don't usually like carrots, LOVE this recipe. It looks too simple to be so tasty, but try it. However cream of coconut, must not be mistaken for coconut milk.

Provided by TANYA HIGGS

Categories Side Dish Vegetables Carrots

Time 30m

Yield 8

Number Of Ingredients 2

Ingredients

2 pounds carrots, chopped
1 (10 ounce) can cream of coconut

Steps:

In a medium saucepan over medium heat, combine carrots and cream of coconut. Simmer until carrots are tender, about 20 minutes.

Nutrition Facts : Calories 52.2 calories, Carbohydrate 11.2 g, Fat 0.8 g, Fiber 3.4 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 67.1 mg, Sugar 5.7 g

CARROT SALAD

Carrot Salad image

I found this recipe in a newspaper a while back. It is a very similar recipe to one a friend used to make a few years ago which everyone loved. So I have posted it here to try during summer.

Provided by Tisme

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 carrots, scraped and finely grated
125 g shredded coconut
3 tablespoons poppy seeds
1/2 cup currants
1/2 cup cashew nuts, chopped
1/4 cup lemon juice
1/2 cup oil
1 teaspoon mild curry powder

Steps:

Place carrots, coconut, poppy seeds, currants and cashews in a salad or serving bowl.
Whisk together the lemon juice, oil and curry powder. Tip over salad and toss well.

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