After spending a warm and beautiful day on the beach in Costa Rica, we are craving a cool and refreshing snack to eat. One of Chef Marie’s favorite afternoon snacks is to serve the Carrot & Beet Coconut Salad.
This recipe is a delicious fusion of Costa Rican, French and American cuisine. While really tasty, this healthy snack is also fat free, gluten free, sugar free, vegan, and is also high in fiber.
From the Kitchen of Blue Osa
Carrot Coconut Salad
By Chef Marie
Gluten free, fat free, sugar free, vegan, high fiber
Ingredients …. Serves :4
4 1/2 oz of red and white cabbage,finely shredded
4 1/2 oz of carrots grated
4/2 oz of cooked beets (please chop and cook)
1 cup raisins
1 cup shredded coconut
For the dressing:
1 cup orange fresh squeezed juice
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped red onions
1 teaspoon chopped fresh mint
1 teaspoon wine vinegar
1 pinch of salt
1/2 teaspoon honey
For the garnish, please mix:
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Preparation method:
1. Place the red and white cabbage, the carrots, beets, and raisins in the large bowl.
2. Make the dressing and mix all the ingredients together. Beat the ingredients for the dressing with a fork until they are well blended.
3. Stir the dressing into the cabbage, carrots, beets and raisins.
4. Sprinkle the salad with cumin and paprika and stir in the coconut.
Please let us know in the comments below how the recipe went for you!
Buen Provecho from Blue Osa Yoga Retreat + Spa
