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Lunche for 4

Coconut Carrot Salad

This no-cook salad combines raw carrots, coconut, almonds, cherries, feta, and mint with a sweet, tangy dressing.

$1.54per serving $
25 minstart to table
4servings

AmericanVegetarianGluten-freeBudgetLunchesSide dishesNo-cookSummer

Ingredients

  • 2 lb carrots
  • 1/4 cup sliced almonds
  • 2 cloves garlic
  • 2 tbsp coconut oil
  • 1/2 cup feta cheese (optional)
  • 1/4 cup dried cherries
  • 1/4 unsweetened shredded coconut
  • 2 tbsp extra virgin olive oil
  • 1 1/2 tbsp apple cider vinegar
  • 2 tbsp honey
  • 1 handful fresh mint

Steps

  1. Peel and shred the carrots, then place them in a large bowl.
  2. Whisk the olive oil, vinegar, honey, garlic, salt, and pepper in a small bowl.
  3. Add the almonds, coconut, cherries, feta, and mint to the carrots.
  4. Pour the dressing over the salad and toss until evenly coated.

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