Carrot-Coconut Salad

By draingal

Ingredients

• 1 teaspoon sugar
• 1/3 cup chopped cilantro
• 1/4 teaspoon salt
• 1 lime juice
• 3 or 4 shredded carrots
• 1/4 cup vegetable oil
• 1/2 teaspoon cumin seeds
• 1/3 cup unsweetened shredded coconut

Preparation

Step 1

Mix 1 teaspoon sugar, 1/3 cup chopped cilantro, 1/4 teaspoon salt and the juice of 1 lime in a large bowl. Add 3 or 4 shredded carrots and toss. Heat 1/4 cup vegetable oil in a small skillet over medium-high heat. Add 1/2 teaspoon cumin seeds and toast, swirling the pan, about 30 seconds. Add 1/3 cup unsweetened shredded coconut and continue swirling until golden. Let cool, then toss with the carrots.