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beginner, Coconut Recipes, Diabetic friendly, Easy Indian Cooking, Glutenfree, Healthy, Salads, Vegan, Vegetables, vegetarian

Easy Shredded Carrot Salad with Coconut

June 14, 2016

Recipe for an easy, ready-in-less-than-15 minutes, Shredded Carrot, Coconut and Cucumber Salad. A healthy way to eat your vegetables, the recipe is also vegan and gluten-free.

If you are a South Indian reading this post, you may shake your head saying, “this is just the boring old salad we make at home!”

Shredded Carrot Salad

Trust me, I’d think the same thing before this shredded carrot salad became a lunch-time regular in my home. With a perfect balance of flavours and a good smack of tempering that my great grandmother (bless her soul) would approve, this salad has all the potential to be the star of your dining table.

There’s more that makes this salad so good! With the world going ga-ga over the health benefits of coconut (and rightfully so), you don’t have to feel guilty about that generous handful of coconut here. It adds a delicate sweetness to the salad. Feel free to add as many green chillies as your palate can tolerate. It complements the sweetness of the carrot, cucumber and coconut in the salad perfectly, and then the squeeze of lemon to round it all off.

Few other things you can add to this Shredded Carrot Salad:

  • Some soaked and drained split yellow moong dal
  • Cooked red rice or brown rice (to make it a hearty lunch by itself)
  • Finely chopped bell pepper
  • Sprouted green mung or bean sprouts for a lovely crunch
  • Coarsely grated green mango
  • Add 2 cups of yogurt to this recipe to make a colourful carrot raita

The idea is to add one of the above, and not all of the above, because you want to turn into into an utter mishmash of everything in your refrigerator.

If you have a spiralizer, you can spiralize the carrot and cucumber for this salad for added visual appeal and slightly different texture.

Shredded Carrot Salad

Print Recipe
Shredded Carrot Salad with Coconut Yum
Recipe for an easy Shredded Carrot, Coconut and Cucumber Salad. Takes less than 15 minutes to prepare, vegan and gluten-free too.
Shredded Carrot Salad with Coconut
Course salad
Cuisine south indian
Prep Time 15 minutes
Servings
helping
Ingredients
  • 4 carrots medium
  • 1 cucumber large
  • 1/2 cup coconut grated
  • 1 lemon
  • 1/2 tsp salt
  • 1/2 tsp black pepper coarsely ground
tempering
  • 2 tsps vegetable oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1 - 2 green chillies , finely chopped
  • 1 sprig curry leaves
  • 1 pinch asafoetida (optional)
Course salad
Cuisine south indian
Prep Time 15 minutes
Servings
helping
Ingredients
  • 4 carrots medium
  • 1 cucumber large
  • 1/2 cup coconut grated
  • 1 lemon
  • 1/2 tsp salt
  • 1/2 tsp black pepper coarsely ground
tempering
  • 2 tsps vegetable oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1 - 2 green chillies , finely chopped
  • 1 sprig curry leaves
  • 1 pinch asafoetida (optional)
Shredded Carrot Salad with Coconut
Instructions
  1. Peel and coarsely grate the carrots.
  2. Scrub the cucumber and cut into small pieces.
  3. In a bowl, mix together the grated carrot, chopped cucumber and grated coconut.
  4. Squeeze the juice of one lemon, add salt and pepper and stir well to combine.
  5. In a small tadka ladle or a pan, heat the oil. Add all the tempering ingredients. Once the mustard seeds splutter, transfer the tadka (tempering) over the salad and stir to combine.
  6. Serve immediately or cover with cling wrap and refrigerate until ready to serve.
Recipe Notes

Serve the salad with Mysore Rasam and Steamed Rice.

Please note that this post has affiliate links and if you buy products using these links, it will help support the blog. I will only recommend products that I personally use and trust for my family.

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carrot coconut Indian cooking quick salad
by Nandita Iyer 
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AS FEATURED IN

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  • 🌵🍃☘️@pinterest says you’re going to want a garden room in 2020. I’m already ahead of this trend 🤣☘️🍀🌵
  • Things that are making me smile this morning:
🏃‍♀️A short run in the cold breeze
🌱Rearranging some plants inside the house
❄️A new (BIG) fridge waiting to be installed
🎵Looking forward to music class
💜This soft vintage silk saree that's just perfect for the winters in Bangalore
  • ⭐️I’m going to help you eat healthy all winter using all the fabulous seasonal produce we get, so make sure you’re following my account @saffrontrail ⭐️
.
🥦FULL RECIPE- SAVE THE POST🥦
Broccoli season is here and this is one recipe I plan to make every week if not more often! This literally takes five minutes, I kid you not. The garlic peeling is what takes the most time for this super easy recipe.
.
WARM BROCCOLI SALAD
----------------------------------------
2 medium heads of broccoli
1 tbsp cooking oil
1 tbsp finely minced garlic
1 tsp finely grated ginger
1/4 tsp chilli flakes
2 tsp sesame seeds
2-3 tbsp soya sauce
.
Break broccoli into florets. Wash and microwave for 3 mins or steam in steamer. Drain and keep aside.
In a pan, heat oil. Fry garlic, ginger, chili flakes, sesame for few seconds. Add soya sauce. Toss in broccoli florets and remove to a bowl immediately. Tastes best warm. Eat as a salad or with some steamed rice.
.
For more such seasonal recipes, follow @saffrontrail
  • This was the show stopper kinda salad in my salad workshop on Thursday that @chandhanarao helped organize. Lentils, pumpkin, kale with a hung yogurt dressing, and all the pretty garnishes from my garden.
.
If you are a brand or a corporate wanting to organise a salad workshop or a healthy cooking workshop featuring vibrant beautiful food, write to me saffrontrail@gmail.com or DM me here. I can also train restaurant chefs to create amazing salads.
.
For more such recipe inspirations follow @saffrontrail
  • Another photo from a shoot I did with my neighbour for her saree draping workshop at @ahundredhands last month.
🌼
This saree belonged to my grandma and it is nearly 40 years old. The silk has been washed several several times over the years. It drapes ever so softly and falls beautifully. I don’t even dare to iron this delicate fabric. ⭐️
Draped by my neighbour Janaki in whose hands the fabrics simply flow, a  knot there, a tuck here and a fold there and what you see this - no pins, no petticoat, no nonsense. The cascading back pleats are more dramatic but the front is lovely as well. Swipe to see the front style.
  • {HIRE ME}
Is my salad doing justice to the pretty bowl or is the pretty bowl doing justice to my salad?
.
Mostly all leftovers from yesterday's ZESTY SALAD WORKSHOP goes into a big salad for our lunch today.
.
Now getting to the 'hire me' part-- Since I am back in the workshop groove, if you are a lifestyle /beauty/ health brand or a corporate that wants to conduct healthy cooking / eating / salad making workshops for a group of people, then please email me at saffrontrail@gmail.com - you can also email me from my bio. Preferred location is Bangalore but I am willing to consider traveling to other cities too.
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If you know of a brand or HR friends who would be keen on collaborating with me for talks and /or workshops, please share this post with them💕💕
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Ah, the pretty bowl is from @freedomtreehome btw. Not sponsored .
  • (FULL RECIPE IN POST- SAVE the POST for the recipe )
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Bringing more Amla goodness to you with this post!
.

Blueberries are on the top of every antioxidant rich foods list. The antioxidant content of a food is measured in Oxygen Radical Absorbance Capacity (ORAC) units. Amla or Indian gooseberry has an ORAC score of 2,61,500, which is over 50 times that of blueberries. I hope that convinces you to make amla a part of your diet. Here's a simple recipe for Amla- Raita. You can mix this with rice and eat as a simple meal.
.
Amla Raita

Serves 4

4-5 amla 
¼ tsp turmeric

¼ tsp salt

3-4 tbsp coconut

2 green chillies

¼ tsp salt

2 cups yogurt

1 tsp oil

¼ tsp mustard seeds

1 sprig curry leaves

Pressure cook the amla with ½ cup water along with salt and turmeric for 4-5 minutes.

Drain amla and remove seeds. (Drink up any leftover water in cooker or add to dal)  In a mixer jar, grind together cooked amla, coconut, green chillies and salt to a coarse paste.

Add this to yogurt and whisk well.

Heat oil in a small pan. Fry mustard seeds and curry leaves. Once seeds splutter transfer over the raita. 
Do try this during the current amla- season and tag me if you post it here!
.
For more such recipes, follow @saffrontrail
  • When I first came across @naina online, I was so blown away by the way she photographed people. Over the years, over bits of conversation, offline and online, our little friendship grew. I have even sent her pictures of shoes on WhatsApp to ask which colour to go with 😂
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She was in Bangalore over the weekend and we met for coffee and then lunch. It was such a pleasure to model one of her hand painted brooches - check these out at @khaosphilos, these are one of a kind wearable art.
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