Orange carrot salad

Orange carrot saladThis is a quick little salad I first heard about from a UK cooking show, River Cottage Veg Everyday. I’ve gotten several good ideas from the series and I’m looking forward to getting ahold of the companion cookbook.

This particular dish is a bit of an odditity for me for because I don’t like fruit at all and am not terribly fond of carrots on their own. Still, when I saw it on the program, it looked like a good way to use up the extra carrots I always seem to have lying around. The version as presented used cashews but I have a problem with keeping cashews around. I keep eating them! Plus I have this ginormous bag of shredded coconut I need to use up.

So here’s the version I ended up with. All of the measurements are quite loose and I generally just use whatever is at hand.

Orange carrot salad


  • 2 carrots
  • 1 orange
  • 2 tablespoons cider vinegar
  • drizzle olive oil
  • big handful shredded coconut
  • 1 teaspoon cumin seeds
  • salt
  • pepper

Cooking Directions

  1. Shred the carrots, peel and roughly chop the orange. Place in a bowl and toss with the vinegar and oil.
  2. In a dry skillet, toast the coconut and cumin. Be careful as the line between toasted and burnt is quite fine.
  3. Add to the bowl and allow the coconut to absorb the dressing. Adjust seasoning to taste and serve.

Enjoy and watch the show if you get the chance.