MINT & COCONUT CARROT SALAD

July 21, 2013

Please allow for the briefest of rants.

Maybe I’m just a little word stickler, but this is a dictionary definition of artisan: “a person or company that makes a high quality of distinctive product in small quantities, usually by hand or using traditional methods.”

Subway, Dunkin’ Donuts and the like, please take note of the rampant misuse of this word.

Okay, Happy Sunday!

Mint & Coconut Carrot Salad from Rachel Schultz

MINT & COCONUT CARROT SALAD
Serves 3-4

2 pounds carrots, sliced
1/4 cup almonds, sliced
2 cloves garlic, minced
2 tablespoons coconut oil
1/2 cup feta
1/4 red onion, sliced very thinly
1/4 cup dried cherries
1/4 cup coconut, shredded
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons honey
Mint, sliced
Salt & pepper

Preheat oven to 400 degrees. Mix carrot slices, almonds, and garlic together in a large bowl.

Mint & Coconut Carrot Salad from Rachel Schultz

Melt coconut oil in a saucepan over medium heat until translucent. Pour coconut oil over carrots in bowl. Stir and arrange in a single layer on a lined baking sheet. Season with salt & pepper. Bake for 20 minutes, stirring halfway through cook time.

Mint & Coconut Carrot Salad from Rachel Schultz

Meanwhile, prepare dressing by whisking together olive oil, apple cider vinegar, and honey. Allow carrots to cool. Top with dressing, red onion, dried cherries, feta, and mint slices.

Mint & Coconut Carrot Salad from Rachel Schultz Mint & Coconut Carrot Salad from Rachel Schultz

MINT & COCONUT CARROT SALAD
 
Author:
Serves: 3-4
Ingredients
  • 2 pounds carrots, sliced
  • ¼ cup almonds, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons coconut oil
  • ½ cup feta
  • ¼ red onion, sliced very thinly
  • ¼ cup dried cherries
  • ¼ cup coconut, shredded
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • Mint, sliced
  • Salt & pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Mix carrot slices, almonds, and garlic together in a large bowl.
  3. Melt coconut oil in a saucepan over medium heat until translucent.
  4. Pour coconut oil over carrots in bowl. Stir and arrange in a single layer on a lined baking sheet. Season with salt & pepper.
  5. Bake for 20 minutes, stirring halfway through cook time.
  6. Meanwhile, prepare dressing by whisking together olive oil, apple cider vinegar, and honey.
  7. Allow carrots to cool.
  8. Top with dressing, red onion, dried cherries, feta, and mint slices.

Adapted from Running to the Kitchen.

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Comments

  • This salad looks amazing! Can’t wait to try it :)

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