This raw carrot pulp and coconut salad recipe can be made in less than 5 minutes
Cuisine:International
Cook time:
Prep time:10m
Servings:3
Ingredients
1 cup carrot pulp (leftovers from juicing carrots)
40 gms fresh grated coconut
40 gms shallots
½ teaspoon red chilli, chopped
¾ tbsp lime juice
¼ tsp Himalayan pink salt
1/8 tsp black pepper
1 tbsp olive oil
Method
1. In a bowl, mix all ingredients until well incorporated.
Store in air tight container and consume when needed.
Maya Badran
IIN (Institute for Integrative Nutrition) Health coach - raw plant-based and zero food waste chef
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