Home Recipes Coconut Carrot Slaw with Cranberries

Coconut Carrot Slaw with Cranberries

by Tansy Boggon
Coconut Carrot Slaw with Cranberries

A sweet salad with a festive flair.


2 medium carrots, grated or cut into thin strips

1 cup coconut, shredded

1 cup cranberries (currants, sultanas or raisins)

½ cup toasted walnuts, pecans, slivered almonds or pumpkin seeds (or a mixture)

¼ cup Parmesan cheese (grated or shaved)

2 tablespoons parsley (mint, coriander or spring onion), finely chopped


4 tablespoons olive oil

2 teaspoon honey or maple syrup

1 lemon, juiced (or orange)

1 teaspoon lemon or orange zest

pinch salt

pinch pepper


Combine salad ingredients in a mixing bowl. In a separate bowl, combine dressing ingredients. Drizzle salad dressing over the salad and toss. Decorate with orange slices with the peel on (optional).

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