Carrot Coconut Salad

A simple multi-seasonal salad, great for the winter or any summer or late fall BBQ. Bright colors and a clean taste make this a palate pleaser.

Ingredients

• 1 lb (675 g) carrots, peeled, trimmed
• 2 cups (110 g) unsweetened shredded coconut, toasted
• 1 cup (135 g) dried cranberries
• 1 cup (145 g) golden raisins
• 2 bunches (45 g) Italian flat leaf parsley, chopped
• 1 cups (360 ml) Lemon Maple Vinaigrette

Directions

1. Fit the Food Processor with the Large Shredding Disc and secure the lid. Start the processor and, using the Food Pusher, feed one to two carrots through the Small Food Chute opening until all have been shredded.
2. Place carrots and remaining ingredients into a large bowl and toss gently with Lemon Maple Vinaigrette to combine.

Nutrition

1 serving (123g)

• Calories: 280

• Total Fat: 17g

• Total Carbohydrate: 34g

  • Dietary Fiber: 3g
  • Sugars: 26g

• Protein: 1g

• Cholesterol: 23.25mg

• Sodium: 260mg