Coconut Carrot Salad – A Detailed recipe cooking. 
Photo of the dish: Маркус НильсонTime: – Difficulty: easy. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 – 4 pcs. carrots, chop
- 1/3 Art. grated coconut pulp
- 1/4 Art. vegetable oil
- 1/2 tsp cumin seeds
- 1 lime juice
- 1 tsp Sahara
- 1/4 tsp salt
- 1/3 Art. chopped cilantro
Recipes with similar ingredients: carrots, coconut, cumin, cumin, lime juice, cilantro
Recipe preparation:
- Heat vegetable oil in a skillet while moderately high temperature. Add caraway seeds, stirring circular movements, fry for 30 seconds. Stir in coconut, fry until golden colors. Allow to cool.
- Mix sugar, salt, cilantro and lime juice in a salad bowl, mix carrots. Add fried caraway and coconut.
