This salad is a simple yet exotic treasure!
Get tons of inspiration in Sweet Paul Magazine:
1 cup shredded coconut, preferably fresh
1 teaspoon coriander, freshly ground
1⁄2 cup carrot, finely shredded
1 large shallot, finely diced
juice of 1 lime
1 red chili, finely diced (or 2 teaspoons Sriracha)
salt, to taste
- Mix all ingredients together.
- Serve with rice and curry
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