Simple side dish recipe for Carrot, Coriander and Mint Salad
2 cups finely grated carrot
1/3 cup desiccated coconut
1 tsp black mustard seeds
2 tsp olive oil
1 tsp lime juice
1/3 cup coriander, finely chopped
1 tbsp mint leaves, finely chopped
Place all of the ingredients in a large bowl.
Can be served immediately or kept in the fridge until ready to serve.
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Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate