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Shredded Carrot Salad with Coconut

Recipe for an easy Shredded Carrot, Coconut and Cucumber Salad. Takes less than 15 minutes to prepare, vegan and gluten-free too.
Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine south indian
Servings 4 helping


  • 4 carrots medium
  • 1 cucumber large
  • 1/2 cup coconut grated
  • 1 lemon
  • 1/2 tsp salt
  • 1/2 tsp black pepper coarsely ground


  • 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)


  • Peel and coarsely grate the carrots.
  • Scrub the cucumber and cut into small pieces.
  • In a bowl, mix together the grated carrot, chopped cucumber and grated coconut.
  • Squeeze the juice of one lemon, add salt and pepper and stir well to combine.
  • 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.
  • Serve immediately or cover with cling wrap and refrigerate until ready to serve.


Serve the salad with Mysore Rasam and Steamed Rice.
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