Carrot & Coconut Salad

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   ["Toast your entire bag of sweetened coconut over low to medium heat, stirring constantly. Keep an eagle eye on the browning, because it can go from perfect to overdone in a second. Let it cool in the pan while you prepare the carrots.

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   You can use unsweetened coconut, if you don't want the sugar. Since unsweetened coconut holds less moisture, expect to add a little more lemon juice or water to the salad later on.", "Wash and grate your entire pound of carrots into a large bowl. I don't peel carrots for carrot cake, so I don't peel them for this, but if unpeeled carrots would cause an uproar in your household, off with the peels!", "If using raisins, it's nice to give them a little soak to plump them up. I let mine sit 5-10 minutes in hot water or oolong tea if I'm being fancy. 5-10 minutes gives them a little boost; let them sit longer if you like them super plump.", "To your pile of carrot shreds, mix in the juice of 1/2 a lemon, the spices, the toasted coconut and raisins, if using. It should be nice & moist- if not, add more lemon juice or water.", "Variations:

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   1) Add 1 cup of toasted nut pieces- walnuts, pecans or slivered almonds

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   2) Substitute lime juice for the lemon and add 1 tsp of curry powder

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   3) Mix with softened cream cheese and butter for a tea-party sandwich filling"]

* Per serving · 4 servings · Values may vary.

No additional tips available.