Raw Carrot and Coconut Salad with Cranberries
This fresh carrot and coconut salad combines sweet, tangy and crunchy ingredients for a nourishing side dish with a festive flair.
Ingredients
- 2 medium carrots, (grated)
- 1 cup coconut, (shredded)
- 1 cup cranberries, (currants, sultanas or raisins)
- ½ cup walnuts, (pecans, slivered almonds or pumpkin seeds)
- ¼ cup Parmesan cheese, (grated or shaved)
- 2 tablespoons parsley, (mint, coriander or spring onion, finely chopped)
- 4 tablespoons olive oil
- 2 teaspoons honey or maple syrup
- 1 lemon (juiced (or orange))
- 1 teaspoon lemon or orange zest
- pinch salt
- pinch pepper
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