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Coconut Carrot Slaw with Cranberries

by Tansy Boggon
Coconut Carrot Slaw with Cranberries

A carrot salad recipe that has a sweet flair with the additions of cranberries.

Coconut Carrot Slaw with Cranberries

Course: Side Dish, Salad
Keyword: vegetarian
Author: Tansy Boggon



  • 2 medium carrots grated
  • 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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