Vegetables Recipes - Carrot, Coconut and Mango Salad  Recipe

Ingredients 

• 4 carrots, cut into 2 inch lengths

• 1/2 cup fresh coconut, thinly sliced, or 1/4 cup toasted coconut flakes

• 1 small mango, diced

• 2 tablespoons chopped fresh cilantro

• finely grated zest of 1 lime

 For the dressing:

• 2 tablespoons lime juice

• 1 teaspoon muscovado sugar

• 1/2 small chili, seeded and very finely chopped

• 1/2 teaspoon cumin seeds, crushed

• 1/2 teaspoon salt

• freshly ground black pepper

• 3 tablespoons extra-virgin sunflower oil or light olive oil

Serves 4 as an appetizer or side dish

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Method:

1. Using a swivel peeler and working from opposite sides, or from four sides if it is a fat carrot, shave the carrot pieces into wide ribbons, discarding the woody core.

2. Combine the carrots, coconut, mango, cilantro, and lime zest in a bowl.

3. Whisk the dressing ingredients and pour over the carrot mixture, tossing well. Leave to stand at room temperature for at least 30 minutes before serving, to allow the flavors to develop.

Note: Having a similar texture and sweetness, carrot and coconut are a good combination. Mango, lime, and cilantro add a touch of sharpness. If you don't have a fresh coconut, use dried flaked coconut instead - easily found in health food stores but not always in supermarkets. Desiccated coconut will not do.