Carrot and coriander salad

This versatile side dish can be whipped up in an instant.
 
carrots,coriander, salad,side dishes
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Recipe from: 22 July 2016
Preparation time: 15 min
 
 

Ingredients

 
  • 2
    c
    finely grated carrots
  • 1/3
    c
    desiccated coconut
  • 1
    tsp
    black mustard seeds
  • 2
    tsp
    olive oil
  • 1
    tsp
    lime juice
  • 1/3
    c
    coriander, finely chopped
  • 1
    Tbs
    mint leaves, finely chopped
Servings: Change Serving
 
 

Method

 
Place all of the ingredients in a large bowl. Mix well.

Can be served immediately or kept in the fridge until ready to serve. 

Reprinted with the permission of Cupcakes-and-couscous. To see more click here.
 

Read more on: carrots  |  coriander  |  salad  |  side dishes
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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