Carrot & Coconut Salad
- 1 pound carrots
- 14 ounces sweetened shredded coconut
- 1/4 teaspoon powdered cardamom or the crushed seeds of 1 pod.
- 1/2 cinnamon
- 1/2 lemon
- 1 cup raisins (optional)
- 1/2 teaspoon fresh grated ginger, or 1/4 tsp. dry
- Toast your entire bag of sweetened coconut over low to medium heat, stirring constantly. Keep an eagle eye on the browning, because it can go from perfect to overdone in a second. Let it cool in the pan while you prepare the carrots.rnYou can use unsweetened coconut, if you don't want the sugar. Since unsweetened coconut holds less moisture, expect to add a little more lemon juice or water to the salad later on.
- Wash and grate your entire pound of carrots into a large bowl. I don't peel carrots for carrot cake, so I don't peel them for this, but if unpeeled carrots would cause an uproar in your household, off with the peels!
- If using raisins, it's nice to give them a little soak to plump them up. I let mine sit 5-10 minutes in hot water or oolong tea if I'm being fancy. 5-10 minutes gives them a little boost; let them sit longer if you like them super plump.
- To your pile of carrot shreds, mix in the juice of 1/2 a lemon, the spices, the toasted coconut and raisins, if using. It should be nice & moist- if not, add more lemon juice or water.
- Variations:rn1) Add 1 cup of toasted nut pieces- walnuts, pecans or slivered almonds rn2) Substitute lime juice for the lemon and add 1 tsp of curry powderrn3) Mix with softened cream cheese and butter for a tea-party sandwich filling
carrots, coconut, powdered cardamom, cinnamon, lemon, raisins, ginger
Taken from food52.com/recipes/20278-carrot-coconut-salad (may not work)