Taro Root and Coconut Salad
Creamy Taro Coconut Salad with Lime and Fresh Herbs
Ingredients:
1 lb taro root, peeled and cubed
1/2 cup unsweetened coconut milk
1/4 cup shredded fresh coconut (or unsweetened dried coconut)
1 tablespoon lime juice
1 teaspoon lime zest
2 tablespoons finely chopped red onion
2 tablespoons chopped cilantro or mint
1 tablespoon olive oil
Salt and black pepper, to taste
Optional: chili flakes or chopped chili for heat
Optional: toasted sesame seeds for garnish
Directions:
Bring a pot of salted water to a boil. Add cubed taro and cook for 12–15 minutes or until fork-tender. Drain and let cool.
In a large bowl, whisk together coconut milk, lime juice, lime zest, olive oil, salt, and pepper.
Add the cooked taro, shredded coconut, red onion, and chopped herbs to the bowl. Toss gently to coat.
Adjust seasoning with more salt, pepper, or lime juice if needed.
Garnish with chili flakes and toasted sesame seeds if desired.
Serve chilled or at room temperature.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 290 kcal | Servings: 4 servings
#tarosalad #coconutsalad #plantbasedmeals #tropicalflavors #veganrecipes #rootvegetables #coconutmylove #islandinspired #asianfusion #herbydelights #limezest #refreshingsalads #summerbowls #creamyvegan #glutenfreegoodness #saladwithroots #veggielover #easyveganmeals #nourishyourself #tropicalsalad
Creamy, herby, and full of tropical flavor — this Taro Root and Coconut Salad is a refreshingly unique addition to your summer spread!
Taro Root and Coconut Salad
Creamy Taro Coconut Salad with Lime and Fresh Herbs
Ingredients:
1 lb taro root, peeled and cubed
1/2 cup unsweetened coconut milk
1/4 cup shredded fresh coconut (or unsweetened dried coconut)
1 tablespoon lime juice
1 teaspoon lime zest
2 tablespoons finely chopped red onion
2 tablespoons chopped cilantro or mint
1 tablespoon olive oil
Salt and black pepper, to taste
Optional: chili flakes or chopped chili for heat
Optional: toasted sesame seeds for garnish
Directions:
Bring a pot of salted water to a boil. Add cubed taro and cook for 12–15 minutes or until fork-tender. Drain and let cool.
In a large bowl, whisk together coconut milk, lime juice, lime zest, olive oil, salt, and pepper.
Add the cooked taro, shredded coconut, red onion, and chopped herbs to the bowl. Toss gently to coat.
Adjust seasoning with more salt, pepper, or lime juice if needed.
Garnish with chili flakes and toasted sesame seeds if desired.
Serve chilled or at room temperature.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 290 kcal | Servings: 4 servings
#tarosalad #coconutsalad #plantbasedmeals #tropicalflavors #veganrecipes #rootvegetables #coconutmylove #islandinspired #asianfusion #herbydelights #limezest #refreshingsalads #summerbowls #creamyvegan #glutenfreegoodness #saladwithroots #veggielover #easyveganmeals #nourishyourself #tropicalsalad
Creamy, herby, and full of tropical flavor — this Taro Root and Coconut Salad is a refreshingly unique addition to your summer spread!
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