Prep 10 mins
Cook 3 mins
Light, cool salad for those hot summer nights. From Secrets of the Spas by Catherine Bardey.
- 2 cups grated carrots
- 1⁄2 cup sweetened coconut
- 1⁄4 cup raisins
- 1⁄4 cup slivered almonds
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1⁄4 teaspoon salt
- Place all ingredients in bowl and toss.
- Season to taste with pepper and serve.
I liked this salad alright. Unlike the other poster, I COULD taste the olive oil and vinegar. Maybe if it sat longer, I would taste it less. I ate mine right away. It is true tho that this recipe is good for a warm summer evening. However, I would make this recipe also when my husband wasn't home. He would not eat it because there was NO MEAT in it. Either that or wonder WHAT ELSE are we eating?? If you are looking for something different, this is a good one!
This was excellent as a side dish to the Roast Pork (char shu)Chinese Recipe #811543 that I fixed with it. A good compliment of flavors between the two. The red wine vinegar really made a difference in bringing out the flavors of the carrots, coconut and raisins- very good. A keeper!
I shredded a 2 pound bag of carrots with my Cuisinart and estimated the amounts for the other ingredients to prepare this salad as my contribution to the salad bar at a community center dinner. Everyone loved the sweet and crunchy blend of this salad. Thanks for posting.