Apple-Carrot Slaw With Toasted Coconut

Coconut adds a hint of tropical sweetness to this healthy and vitamin packed alternative to the traditional side dish.

Apple-Carrot Slaw With Toasted Coconut
Servings: 4 Prep 15 mins Cook 6 mins Start to Finish 21 mins

Ingredients

  • 1/4 cup unsweetened coconut flakes
  • 1/2 teaspoon cumin seeds
  • 1 1/2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • a pinch of cayenne pepper
  • 2 tablespoons olive oil
  • 1/2 pound Macoun apples
  • 1/2 pound grated carrots
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped flat-leaf parsley

Make It

1. Add 1/4 cup unsweetened coconut flakes to a small skillet and toast over medium heat, tossing occasionally, for 3 to 5 minutes.

2. Add 1/2 teaspoon cumin seeds and toast for 30 seconds more. Remove from pan and cool completely.

3. In a small bowl, whisk together 1 1/2 teaspoons lemon juice, 1/4 teaspoon salt, a pinch of cayenne pepper and 2 tablespoons olive oil. Set aside.

4. Quarter, core and thinly slice 1/2 pound Macoun apples; toss in a large bowl with 1/2 pound grated carrots.

5. Add coconut mixture, lemon dressing, 1 tablespoon chopped chives and 1 tablespoon chopped flat-leaf parsley. Toss to coat; serve immediately.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 155, Fat, total (g): 11, sat. fat (g): 4, carb. (g): 15, pro. (g): 1, Folate (µg): 15, sodium (mg): 163, calcium (mg): 27, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.
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