Shredded Carrot Coconut Salad Recipe

Name: Shredded Carrot Coconut Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1/2 cup, plus 1 tablespoon unsweetened flaked coconut, divided; 1/2 cup unsweetened coconut cream, well shaken and stirred; 1 1/2 tablespoons fresh lime juice (from 1 large lime); 2 teaspoons grated fresh ginger (from 1 inch piece); 2 teaspoons honey; 1/4 teaspoon table salt; 3 cups shredded carrots (from 1 pound carrots); 1/4 cup chopped fresh cilantro; 1 tablespoon unsweetened flaked coconut

Ingredients:

1/2 cup unsweetened flaked coconut
1/2 cup unsweetened coconut cream, well shaken and stirred
1 tablespoons fresh lime juice
2 teaspoons grated fresh ginger
2 teaspoons honey
1/4 teaspoon table salt
3 cups shredded carrots
1/4 cup fresh cilantro
1 tablespoon unsweetened flaked coconut (for garnish)

Directions:

Gather all ingredients to ensure everything is ready for the recipe.
In a skillet, cook 1/2 cup of flaked coconut over medium-low heat. Stir constantly for about 4 minutes, until golden and fragrant. Once done, remove from heat and set aside to cool.
In a medium serving bowl, whisk together coconut cream, lime juice, grated ginger, honey, and salt until the mixture is smooth and well combined.
Add the shredded carrots, fresh cilantro, and toasted coconut to the bowl. Toss everything together gently to ensure the mixture is evenly coated with the dressing.
Garnish the salad with the remaining 1 tablespoon of flaked coconut for an extra burst of flavor and texture.
Serve and enjoy!

Nutrition Facts (per serving):

Calories	172
Total Fat	10g
Saturated Fat	9g
Cholesterol	0mg
Sodium	228mg
Total Carbohydrate	20g
Dietary Fiber	5g
Total Sugars	12g
Protein	2g
Vitamin C	7mg
Calcium	33mg
Iron	1mg
Potassium	383mg

Shredded Carrot Coconut Salad Recipe

Shredded Carrot Coconut Salad is a light, flavorful, and nutritious dish that beautifully combines the sweetness of carrots with the tropical richness of coconut. This salad offers a delightful crunch, a zesty tang from lime, and a touch of sweetness from honey, making it a perfect side dish for any occasion.

History and Origin

The Shredded Carrot Coconut Salad has roots in Southeast Asian cuisine, particularly in countries like Thailand, Sri Lanka, and India, where fresh vegetables and coconut are frequently used in everyday meals. Carrots and coconut are staple ingredients in many dishes from these regions, known for their refreshing and light qualities. Though this specific salad recipe is often categorized under modern American cuisine, it draws inspiration from traditional South Asian flavors. It has gained popularity as a healthy and vibrant salad option that pairs wonderfully with a variety of dishes.

Regional Features

In regions where both carrots and coconuts are abundant, such as in Southeast Asia, this dish can vary. For instance, in Sri Lanka, you might find a similar salad with the addition of spices like cumin or curry leaves. In Thailand, a variation of this salad might include chopped peanuts or chili flakes for added heat. The American version of the salad, like the one in the recipe, focuses on a milder, creamy dressing with coconut cream, lime juice, and ginger, making it more accessible to a broader range of tastes.

How It Differs from Similar Dishes

Shredded Carrot Coconut Salad stands apart from other shredded vegetable salads by incorporating coconut cream, which adds richness and a slightly sweet flavor, unlike traditional vinaigrette-based salads. This creamy dressing is what makes the salad more indulgent while still maintaining a fresh and healthy vibe. Additionally, the inclusion of toasted coconut as a garnish provides an extra layer of texture and a stronger coconut flavor, setting it apart from simpler carrot salads that only use raw ingredients. The zesty lime and the heat from ginger also differentiate this dish from other salads that may rely on more conventional dressings.

Where It Is Usually Served

This salad is commonly served as a side dish, particularly in light, summer meals or as part of a larger spread. It pairs beautifully with grilled meats, seafood, or vegetarian dishes like curries or rice bowls. Its refreshing qualities also make it an excellent accompaniment to barbecues or picnics, offering a cool contrast to richer, heavier main dishes. In some restaurants, it may also be served as part of a fusion menu that combines elements of traditional American and Asian cuisines.

Interesting Facts

The use of coconut in cooking is common in tropical regions because of its abundance and versatility. In fact, coconuts are known as "the tree of life" in many cultures due to their many uses, including in food, medicine, and even for construction.
Carrots, originally cultivated in Persia (modern-day Iran and Afghanistan), were not always orange. The first cultivated carrots were purple, yellow, or white. The iconic orange carrot we know today was developed in the Netherlands in the 17th century.
The combination of lime juice and ginger in this salad not only adds flavor but also brings several health benefits, including aiding digestion and boosting the immune system. Lime is rich in vitamin C, and ginger has anti-inflammatory properties.
This salad can be made in advance and stored in the refrigerator for a few hours, making it a great option for meal prep or as a refreshing dish to bring to potlucks and gatherings.

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FAQ about Shredded Carrot Coconut Salad Recipe

The Shredded Carrot Coconut Salad can be stored in an airtight container in the refrigerator for up to 2 days. However, for the best taste and texture, it’s recommended to eat the salad immediately after preparing it, as the coconut may become soggy over time.

Yes, you can prepare the salad in advance, but it is best to keep the dressing and the salad components separate until you're ready to serve. The carrots and toasted coconut can be stored in the refrigerator for up to a day, and the dressing can be kept in an airtight container for 2-3 days. Combine them right before serving to maintain freshness.

Yes, you can adjust the ingredients to suit your taste. If you do not have coconut cream, you can use plain yogurt or sour cream for a different creamy texture. If you're allergic to coconut, try using a different nut or seed, such as toasted almonds or sunflower seeds, for crunch. You can also replace honey with maple syrup or agave nectar if you prefer a vegan option.

Yes, you can use pre-shredded carrots to save time. However, freshly shredded carrots tend to have a better texture and flavor. If using pre-shredded carrots, make sure they are fresh and not too dry.

To toast the coconut, cook the coconut flakes in a dry skillet over medium-low heat, stirring constantly for about 4 minutes, or until golden and fragrant. Be careful not to burn the coconut; it can brown quickly, so keep an eye on it.

This Shredded Carrot Coconut Salad pairs wonderfully with grilled meats, fish, or vegetarian dishes. It’s also a great addition to a BBQ or picnic spread. You can serve it alongside rice dishes or even as a topping for tacos or grain bowls.

It’s not recommended to freeze this salad, as the texture of the vegetables and coconut will change once thawed. The salad is best enjoyed fresh, as freezing can affect the crunchiness of the carrots and the texture of the coconut.

The dressing made with coconut cream, lime juice, and honey can be stored in an airtight container in the refrigerator for up to 3 days. However, it’s recommended to use it within 2 days for the best flavor.