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Carrot Coconut Salad [Food Processor Attachment]

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.

  • Total Time15 Minutes 30 Seconds
  • Yield
    12 servings
  • DifficultySimple
Carrot Coconut Salad

Dietary Interests

Vegan, Vegetarian, Gluten-Free, Mediterranean
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Submitted by

Vitamix

Ingredients

  • 1 ½ pound 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 45 g Italian flat leaf parsley, chopped
  • 1 ½ 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.
Only Compatible With
Food Processor Attachment
Image of Blenders

Nutrition

1 (123 g)
Calories 280
Total Fat 17g
Total Carbohydrate 34g
Dietary Fiber 3g
Sugars 26g
Protein 1g
Sodium 260g
Saturated Fat 5g

Chef's Note

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