Carrot salad with coconut
Votes: 2
Time: --
Complexity: easily
Complexity: easily
Carrot salad with coconut - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3-4 carrots, shredded
- 1/3 cup coarsely grated coconut pulp
- 1/4 cup vegetable oil
- 1/2 tsp caraway seeds
- Juice of 1 lime
- 1 teaspoon of sugar
- 1/4 teaspoon salt
- 1/3 cup chopped cilantro
We recommend
Cooking the dish according to the recipe:
- Heat vegetable oil in a shallow frying pan over medium-high heat. Add cumin, stirring in a circular motion, and fry for 30 seconds. Stir in coconut and fry until golden brown. Let cool.
- In a salad bowl, combine sugar, salt, cilantro, and lime juice, then stir in the carrots. Add the toasted cumin and coconut.
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