Carrot and Coconut Salad

Image of carrots and graterAn Indian-inspired salad, this is simple but good.

The toasted coconut complements the sweet, juicy carrots, the lemon juice and coriander add a citrusy balance. If you can make it with freshly-dug carrots, so much the better.

It’s good as a side with Indian food but also works with barbecued and griddled meats.

It’s best served lightly chilled, but don’t make it too far in advance or it’ll lose its crunch and turn into a mulch.

Carrot and Coconut Salad

  • Servings: 2-4 as a side
  • Print

Image of carrot and coconut salad


3-4 medium carrots, peeled and grated

3 spring onions, including the green parts, finely sliced

2 tspn black mustard seeds

2 tbsp dessicated coconut

Juice of 1/2 a lemon, or more to taste

1 tbsp chopped fresh coriander plus more to garnish

Salt, to taste


Put the grated carrot in a bowl with the sliced spring onions.

Put a small frying pan on a medium heat and dry-fry the mustard seeds until they pop (careful, they’ll go everywhere). Add to the bowl.

Dry-fry the dessicated coconut until golden brown, stirring to stop it catching. Put it in the bowl with the other ingredients, then mix in the lemon juice and chopped coriander.

Season to taste with salt and chill in the fridge until just before serving. Garnish with a few coriander sprigs.

Image of carrot and coconut salad

10 thoughts on “Carrot and Coconut Salad

  1. I love a well spiced & fragrant carrot salad, mustard seeds are a secret love of mine! I imagine they are going very well with your delightful barbecued shrimp (I know they were called different but I am experiencing a slight brain freeze, they were extremely yummy). N.

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