Prep 15 mins
Cook 0 mins
I found this recipe in a newspaper a while back. It is a very similar recipe to one a friend used to make a few years ago which everyone loved. So I have posted it here to try during summer.
- 3 carrots, scraped and finely grated
- 125 g shredded coconut
- 3 tablespoons poppy seeds
- 1⁄2 cup currants
- 1⁄2 cup cashew nuts, chopped
- 1⁄4 cup lemon juice
- 1⁄2 cup oil
- 1 teaspoon mild curry powder
- Place carrots, coconut, poppy seeds, currants and cashews in a salad or serving bowl.
- Whisk together the lemon juice, oil and curry powder. Tip over salad and toss well.
WOW, this is really good. The recipe doesn't specify and type of coconut and all I have is sweetened shredded for baking so I used that and it came out delish. I found the added sweetness to go very nicely with the carrot, nuts and currents. I have added this to my Christmas dinner menu and I know that it's going to be a hit with everyone. :D
Yummy, followed the written recipe, with the correction/adjustment on the amount of lemons juice (thanks Tisme for your help), this turned out to be a unique salad. The flavours really mixed well together. Served it with Cherry Tomato Salad, and BBQ meat (Beef, Chicken sausage and chicken). Thanks Tisme
LOVED THIS CARROT SALAD, especially with the inclusion of the coconut, cashews & currants! I did cut back on the curry powder but that was the only change! A most enjoyable recipe that I'll be making again! Thanks for posting it! [Tagged, made & reviewed in Make My Recipe]