Sri Lankan Carrot Salad

The raw deal to a raw salad must be recognised and hailed as healthiness and for keeping it really easy and simple in our kitchen. Of course. I in fact love the concept to raw salads, but can't be a regularity because my half-half does not really fancy. Maybe every now and then is acceptable to him, whereas I am every willing to tuck into a raw salad even if its daily and sometimes raw salads are not necessarily an accompaniment for my rice meals (Penang Acar). They can be my snack as well when I feel like munching instead of grabbing junk food (Apple Cucumber Salad, Watermelon Salad & Malaysian Mango Salad) and anything for the matter made with vegetables is most probably low in calorie counting (Shahi Gobi, Cabbage Upkari, Kashmiri Vegetable Soup & Vegetable Raita). Moreover, when we speak about this Sri Lankan Carrot Salad (Carrot Poriyal)? An ultimate fresh raw burst to natural sweetness (Cucumber Yogurt Salad) of carrot and cucumber, refreshing tropical grated coconut (Sri Lankan Coconut Gravy), tadbit of heat from red chilli and green chilli, and tangy lime juice.

Ingredients

1 carrot - remove skin and grate

1/2 cucumber - remove seeds and grate with the skin on

2 tbsp fresh grated coconut

1 red chili - sliced thinly

1 green chili - sliced thinly

2-3 sprigs coriander leaves -shredded/sliced

4 shallots - sliced thinly

Lime juice - as needed

Salt to taste

Method

Toss everything together.

Enjoy the salad as a side with or whatever you  prefer.