Carrot, currant and coconut salad – Julie Le Clerc

wild & grace hosts learning:living events.

We love nourishing participants and facilitators with wholesome, delicious, vegetarian food, at a long-tabled lunch. Here’s one of our go-to-salads…

ohauiti PLAY nov 2018-16

Carrot, currant and coconut salad from ‘More simple cafe food’ by Julie Le Clerc

3 medium carrots, peeled
1/2 cup of thread coconut (in an emergency desiccated coconut will suffice)
1/2 cup currants (raisins or sultanas if you must)
1 tblsp sugar
1 tsp salt
1/4 cup of white wine vinegar
1/4 cup of vegetable oil (We use sunflower oil cos it’s easy to find)
3 tblsp chopped mint or coriander

1. Grate carrots and mix with coconut.

2. Sprinkle currants with sugar and salt then cover with vinegar and soak for 30 minutes. Pour over carrots and coconut. Add oil and toss well. Chill and serve topped with mint or coriander.

Serves 4-6

Make ahead: You can grate the carrot the day/night before if you’re pushed for time on entertainment day and need to be more organised. Add juice of 1/2 a lemon to grated carrot and store it in an airtight container in the fridge. This will stop the carrot from browning.

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