carrot coconut salad

Name: Carrot Coconut Salad
Prep time: 15 min
Yield: 4
Cuisine: French
Ingredients: 1 cup(s) angel flaked sweetened coconut; 2 cup(s) shredded raw carrots; 11 ounce(s) can mandarin orange segment, drained; 1 cup(s) pineapple tid-bits, drained; 1 tablespoon(s) fresh lemon juice; 1/2 cup(s) salad dressing; 1/2 cup(s) coconut milk; 2 teaspoon(s) honey; 1/4 cup(s) raisins, golden or dark or dried cherries or crasins, optional

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129 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Apr 29, 2013

This is another recipe from my cookbook #2.Also was posted in the Times Newspaper. 1986. Where I worked as food editor.

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This one has just pineapple and oranges, coconut and carrots, golden raisins.

prep time 15 Min

cook time

method Refrigerate/Freeze

yield 4 to 6

Ingredients

1 cup angel flaked sweetened coconut
2 cups shredded raw carrots
11 ounces can mandarin orange segment, drained
1 cup pineapple tid-bits, drained
1 tablespoon fresh lemon juice
1/2 cup salad dressing
1/2 cup coconut milk
2 teaspoons honey
1/4 cup raisins, golden or dark or dried cherries or crasins, optional

How To Make carrot coconut salad

Step 1

In a large bowl add the coconut, carrots, orange segments and pineapple;set aside. In a large measuring cup combine the lemon juice, salad dressing,honey and coconut milk and a pinch of salt if desired.Whisk these ingredients until well blended. Pour over carrot mixture and coat evenly with dressing. Chill until very cold, about 3 hours.Stir before serving.

Step 2

Serve on lettuce leaf if desired, and sprinkle top with raisins,nuts or other garnish. if desired
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