Coconut Cranberry Carrot Ribbon Salad Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 6 servings:

• 1 cup dried cranberries
• Water as needed
• 1/2 cup sour cream
• 1/4 cup frozen orange juice concentrate
• 1/2 lemon, juiced
• 1 pinch salt
• 1 pound carrots, peeled and trimmed
• 1 tablespoon minced fresh mint
• 1 cup sweetened flaked coconut
• 3/4 cup English walnut pieces, lightly toasted
• Mint sprig, for garnish (optional)

Directions

1. Place dried cranberries in a microwave-safe and add enough water to cover them. Microwave on High power for about 2 minutes. Remove from the microwave and let stand for a few minutes to soften.
2. In a small bowl, stir together the sour cream, orange juice concentrate, lemon juice, and salt to create the dressing. Set aside.
3. Using a vegetable peeler or mandoline, slice the carrots into thin ribbons, about 3 inches long. Place the ribbons in a large mixing bowl.
4. Add the minced mint, coconut, and toasted walnuts to the carrots in the bowl.
5. Drain the cranberries and add them to the salad mixture.
6. Pour the prepared dressing over the salad and toss everything together to evenly coat the ingredients.
7. Transfer the salad into a serving dish and garnish with a fresh mint sprig if desired.

Nutrition Facts (per serving)

Each serving provides approximately:

• 317 Calories
• 17g Fat
• 43g Carbs
• 4g Protein

Nutrition Breakdown

Nutrient	Amount	% Daily Value*
Total Fat	17g	21%
Saturated Fat	7g	33%
Cholesterol	11mg	4%
Sodium	116mg	5%
Total Carbohydrate	43g	16%
Dietary Fiber	6g	23%
Total Sugars	32g	-
Protein	4g	8%
Vitamin C	26mg	29%
Calcium	67mg	5%
Iron	1mg	6%
Potassium	412mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Note: If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Origin and History: The Coconut Cranberry Carrot Ribbon Salad is a refreshing and colorful dish that is often associated with American cuisine, particularly as a side dish or salad during the spring and summer months. While the exact origin of this particular salad is unknown, it combines traditional ingredients like carrots, coconut, and dried cranberries, which are staples in many American salads. The dish is inspired by the concept of using fresh, seasonal produce to create light and flavorful salads. It's a modern twist on classic fruit-and-vegetable salads, incorporating the rich sweetness of coconut and the tartness of cranberries.

Regional Variations: Although this salad is commonly seen in North American kitchens, its ingredients, particularly the coconut and dried cranberries, are also popular in tropical regions and areas where these ingredients are abundant. In some regions, variations of the salad might include the addition of other fruits like pineapple or pomegranate, which complement the sweet and tart flavors. In certain parts of the world, you might find the salad served as part of festive meals, particularly in the Caribbean and Southeast Asia, where coconut is widely used in various forms.

Distinction from Similar Dishes: The Coconut Cranberry Carrot Ribbon Salad differs from traditional carrot salads due to its unique texture and flavor profile. Unlike typical grated carrot salads, this dish uses carrot ribbons, which are thin slices of carrot that create a delicate, elegant texture. The addition of sweetened coconut flakes and dried cranberries also sets it apart from the more common, savory carrot salads. Moreover, the inclusion of a creamy dressing made with sour cream, orange juice concentrate, and lemon juice adds a tangy, rich layer that enhances the sweetness of the other ingredients, making it a more complex and flavorful side dish than simpler carrot salads.

Common Serving Locations: The Coconut Cranberry Carrot Ribbon Salad is commonly served as a side dish during holiday meals, family gatherings, or special occasions. Its vibrant colors and sweet flavors make it an appealing option for festive dinners, especially around Thanksgiving, Christmas, and Easter. It is also frequently seen in potluck events and picnics, thanks to its ability to be prepared in advance and served chilled. In some upscale restaurants, it may be presented as a gourmet side salad, often accompanied by grilled meats or seafood to balance its sweetness.

Interesting Facts:

• This salad is a rich source of dietary fiber and antioxidants, thanks to the combination of carrots, cranberries, and coconut.
• The use of coconut in the salad not only adds flavor but also brings numerous health benefits, including improved digestion and heart health due to its healthy fats.
• The unique ribboned texture of the carrots, achieved with a vegetable peeler or mandoline, not only enhances the visual appeal but also makes the salad more enjoyable to eat by offering a satisfying crunch with each bite.
• The sweetness of the coconut flakes and dried cranberries pairs beautifully with the tartness of the lemon and orange juice, making this salad a great balance of flavors.
• In some cultures, carrots are thought to bring good luck, making this salad an ideal dish for New Years celebrations or other festive occasions.

This Coconut Cranberry Carrot Ribbon Salad is not only visually appealing but also a delightful mix of flavors and textures that can elevate any meal. Whether you're preparing it for a special occasion or a casual dinner, it's sure to be a crowd-pleaser.

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