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
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.