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

How to
Place all of the ingredients in a large bowl.

Mix well.

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

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1 votes, average: 5.00 out of 5)


Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate