Carrot Coconut Salad

1
Pat Duran

By
@kitchenChatter

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

Rating:
★★★★★ 1 vote
Comments:
Serves:
4 to 6
Prep:
15 Min
Method:
Refrigerate/Freeze

Ingredients

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

Step-By-Step

1In 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.
2Serve on lettuce leaf if desired, and sprinkle top with raisins,nuts or other garnish. if desired

About Carrot Coconut Salad

Main Ingredient: Vegetable
Regional Style: French