No-Cook Carrot Coconut Salad: Sri Lankan Style

Fresh, crunchy, with a hint of mild spice and tang, and fragrant with coriander leaves. This no-cook carrot coconut salad is sheer pleasure. Its vibrant color immediately catches the eye.

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.