While not exactly a classic Carrot Mallum (since cucumber isn’t included) and comparable to Carrot Kosambari without the split yellow moong dal and curry leaves, it remains a beloved raw salad featuring fresh coconut (SRI LANKAN COCONUT MILK FISH).
The best part? It’s quick to prepare, though best eaten immediately. You can chill it as a cold salad in the fridge, but ideally within, 3-4 hours, as the coconut can spoil and the dish will lose its freshness.
Whether you call it a carrot salad or a carrot
coconut salad, it’s a delight for the taste buds (CUCUMBER YOGURT SALAD).
Ingredients for Carrot Coconut Salad
1 carrot - peeled and grated
½ cucumber - seeded and grated with skin on
2 tbsp fresh
grated coconut
1 red chili -- thinly sliced
1 green chili - thinly sliced
2-3 sprigs
coriander leaves - shredded
4 shallots - thinly sliced
Lime juice - to
taste
Salt - to taste
How to Make Carrot Coconut Salad
Toss and mix all the ingredients together.
