Ingredients with Measurements:
- 4 large carrots, peeled and grated
- 1 cup unsweetened shredded coconut
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped roasted peanuts
- 1/4 cup lime juice
- 2 tablespoons honey
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine the grated carrots, shredded coconut, cilantro, mint, and peanuts.
2. In a separate bowl, whisk together the lime juice, honey, olive oil, salt, and pepper.
3. Pour the dressing over the carrot mixture and toss to combine.
4. Cover and refrigerate for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Refrigeration time: 30 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
Substitutions for ingredients:
- Instead of fresh cilantro and mint, you can use dried herbs.
- Instead of roasted peanuts, you can use cashews or almonds.
- Instead of lime juice, you can use lemon juice.
Variations:
- Add some sliced red onion for extra flavor.
- Use toasted coconut flakes instead of shredded coconut.
- Add some diced avocado for creaminess.
Tips and tricks:
- Use a food processor to grate the carrots quickly and easily.
- Toast the peanuts in a dry skillet for a few minutes to bring out their flavor.
- Adjust the sweetness and acidity of the dressing to your liking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro and mint leaves.
Garnishes:
- Extra cilantro and mint leaves
- Toasted coconut flakes
- Sliced red onion
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side of brown rice or quinoa for a complete meal.
Troubleshooting advice:
- If the salad is too dry, add more dressing or a splash of water.
- If the salad is too sweet, add more lime juice or a pinch of salt.
Food safety advice:
- Make sure to wash the carrots thoroughly before grating them.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
- Carrots and coconut are both commonly used in Southeast Asian cuisine.
Flavor profiles:
- This salad is sweet, tangy, and nutty, with a hint of freshness from the herbs.
Serving suggestions:
- Serve as a side dish or as a light lunch.
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Region: Thai