"Why eat a plain carrot when this super salad is such a snap to make?" asks Evelyn Schwartz (at right) from Quincy, Illinois. "The coconut makes this salad taste like a tropical treat. It keeps meals interesting to fix something special for yourself once in a while."
- 1 medium carrot, shredded
- 1/4 cup finely chopped apple
- 1/4 cup flaked coconut
- 2 tablespoons sour cream
- 1-1/2 teaspoons honey
- 1 teaspoon lemon juice
- In a bowl, combine all ingredients; mix well. Cover and refrigerate until serving.
Originally published as Coconut Carrot Salad in Taste of Home June/July 2001, p11
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