Carrol & Coconut Salad

A riff on Jamaican coleslaw, the combination of ingredients in this easy salad is refreshing but not sweet. Serves 8-10 as a side dish.

INGREDIENTS

  • 14 oz shredded carrot

  • ½ teaspoon cinnamon

  • ½ teaspoon cardamom

  • 1 cup raisins

  • 1 lb whole carrots, grated

  • 1 Tablespoon lemon juice

  • 1 teaspoon grated ginger

  • 14 oz shredded unsweetened coconut

 PROCEDURE

  1. Heat a dry skillet over medium-low heat. Add the coconut flakes in an even layer. Cook for 3-6 minutes, stirring and tossing continuously so the edges don't burn. Remove from the heat as soon as most of the flakes are a toasty golden brown. Allow to cool.

  2. Soak raisins in warm water for 5-10 minutes to plump. (Can substitute flavored tea or a combination of liqueur and warm water). Strain raisins and set aside. Save any liquid for moistening if you want the salad to be sweeter.

  3. Add all the ingredients to a large bowl and mix until well-combined. Add raisin liquid if desired and lemon juice to moisten until desired consistency and taste.

  4. Refrigerate and serve cold.

RecipesSusan JohnsonComment