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.
COCONUT CARROT SALAD
This is not a typical carrot salad but taste more like a fruit ambrosia. Excellent and healthy side dish!
Provided by LizAnn
Categories Coconut
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- combine first four ingredients.
- mix together yogurt, honey and juice add to carrot mixture and stir well.
- refrigerate until serving.
- Variations: You can add extra yogurt if needed. I have also used sour cream when I ran out of yogurt and it was very good. Another alternative to plain yogurt is Pina Colada yogurt. YUM!
Nutrition Facts : Calories 162, Fat 8.8, SaturatedFat 4.2, Cholesterol 1.8, Sodium 66.6, Carbohydrate 21, Fiber 3, Sugar 16.4, Protein 2.4
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 :
OLD-FASHIONED CARROT SALAD
Steps:
- Peel the carrots and grate them in a food processor fitted with the large grating attachment. If you lay the carrots on their sides in the feed tube, you will have nice long grated strands. Place the grated carrots in a large bowl and add the mayonnaise, pineapple, raisins, salt, and pepper. Toss well and season to taste. Serve chilled or at room temperature.
CLASSIC CARROT SALAD
Maybe your family has made carrot salad forever, or maybe you've seen it at potlucks, but if you're not familiar with this Southern classic, your inner voice might be screaming, "Raisins don't belong in salad!" But relax: This just might be the only time they do. The soft, sweet raisins complement the crunchy carrots, which are finished with a tangy dressing. Soak the raisins in hot water to give them a different, more plump texture. If you aren't a fan of mayonnaise or yogurt, use 2 tablespoons avocado oil or olive oil, plus 1 tablespoon lemon or lime juice, and add some chopped fresh parsley. Let the crunchy-sweet flavors roll over your tastebuds as you realize you've made a simple, and delicious, dish in less than 15 minutes.
Provided by Millie Peartree
Categories salads and dressings, vegetables, side dish
Time 1h15m
Yield 2 to 4 servings (about 4 cups)
Number Of Ingredients 6
Steps:
- In a large bowl, add pineapple, raisins, mayonnaise, honey and orange zest (if using). Mix until combined.
- Add carrots to dressing and fold together all the ingredients using a rubber spatula or tongs.
- Refrigerate for at least 1 hour, then serve chilled.
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 CAKE
Love coconut? Get an extra hit in an easy carrot cake from a mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h18m
Yield 16
Number Of Ingredients 4
Steps:
- Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In ungreased shallow pan, spread coconut. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown. Reserve 2 tablespoons toasted coconut for garnish.
- Make cake batter as directed on box. Fold remaining toasted coconut into batter. Pour into pan.
- Bake as directed on box for fluted tube pan. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Drizzle frosting over top of cake. Sprinkle with reserved toasted coconut. Cut cake with serrated knife. Store loosely covered.
Nutrition Facts : Calories 260, Carbohydrate 30 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 18 g, TransFat 1/2 g
SWEET CARROT AND COCONUT SALAD
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
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
TROPICAL CARROT RAISIN SALAD
Pineapple and coconut give this a tropical feel and yogurt helps to cut the calories.
Provided by Betsy Pearce Hochstein
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 2h30m
Yield 8
Number Of Ingredients 7
Steps:
- Soak raisins in a bowl of water until softened, about 20 minutes. Drain.
- Combine carrots, raisins, pineapple, coconut, and salt in a bowl. Mix yogurt and mayonnaise in another bowl; stir into carrot mixture. Cover and refrigerate until chilled.
Nutrition Facts : Calories 169.7 calories, Carbohydrate 28.6 g, Cholesterol 4 mg, Fat 6.4 g, Fiber 2.7 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 172.3 mg, Sugar 20.4 g
A DIFFERENT CARROT RAISIN SALAD
My carrot salad has a little twist to it ... coconut! I hope you enjoy it as much as my friends and fiance do.
Provided by Karena
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, combine shredded carrots, raisins, walnuts, celery, and coconut. Whisk together mayonnaise, sour cream, vinegar, sugar, and salt. Stir dressing into carrot mixture. Chill a few hours before serving.
Nutrition Facts : Calories 385.3 calories, Carbohydrate 29.7 g, Cholesterol 9.1 mg, Fat 30.1 g, Fiber 3.8 g, Protein 4.7 g, SaturatedFat 5.2 g, Sodium 236.8 mg, Sugar 19.3 g
ROASTED COCONUT CARROTS
Carrots don't have to be boring or lackluster. Roasting, which captures the carrots' natural sweetness, is emphasized here with the aromatic sweetness of coconut oil. Cilantro, mint, jalapeño and lime ensure there nothing one-dimensional about this dish at all. Chop the herbs just before serving for the freshest flavor.
Provided by David Tanis
Categories dinner, easy, lunch, quick, roasts, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees. Peel carrots and cut into 2-inch batons. Season well with salt and pepper and drizzle with coconut oil. Spread them on a baking sheet and roast, uncovered, until carrots are lightly browned and tender when pierced, 20 to 25 minutes. (Carrots may be roasted in advance and reheated if desired.)
- Transfer hot carrots to a serving dish. Add jalapeño and mint and toss to distribute. Sprinkle with cilantro and squeeze lime juice over everything. Garnish with lime wedges.
Nutrition Facts : @context http, Calories 89, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 5 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 291 milligrams, Sugar 5 grams
GRILLED CARROTS WITH HERBY COCONUT YOGURT AND SPICY BEET VINAIGRETTE
It's a shame you don't often spot people grilling carrots, because they also grill beautifully, developing a char that balances out their sweetness.
Provided by Gregory Gourdet
Categories HarperCollins Vegetarian Spring Summer Dairy Tree Nut Free Peanut Free Soy Free Wheat/Gluten-Free Gluten-Free and Fresh Carrot Beet Vinegar Salad Side Grill/Barbecue Dinner
Yield Serves 4 to 6
Number Of Ingredients 17
Steps:
- Make the Beet Vinaigrette:
- Put the beet in a small mixing bowl, season with the salt, stir, and set aside for 10 minutes to soften and season the beet. Combine the vinegar, garlic, and chile in a small saucepan, bring all to a boil over high heat, then lower heat to gently simmer for 1 minute, just to cook off the garlic's raw flavor. Pour the hot mixture over the beets, stir, and let sit at room temperature for 1 hour. Stir in the olive oil.
- Make the Herby Coconut Yogurt:
- Roughly chop the herbs. In a small bowl, combine the yogurt, most of the herbs, the scallion, and the salt. Use a Microplane to grate the lime zest into the bowl, then halve the lime and squeeze in the juice. Stir well.
- Grill the carrots and make the dish:
- Fire up a grill to cook with medium-high heat. On a plate, rub the carrots with the avocado oil to just barely coat them (excess oil will lead to flare-ups and unpleasant flavor). Season the carrots with the salt, toss, and grill, turning them occasionally and moving them to a cooler part of the grill if they get dark before they're tender, until lightly charred and fully tender, 6 to 8 minutes. Let them cool for a couple of minutes.
- Spread the yogurt on a platter and top with the carrots. Spoon on the pickle-y beets first, then drizzle on about 2 tablespoons of the vinaigrette. Sprinkle with the remaining herbs and serve.
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