Carrot salad with coconut

Ingredients:

• 3-4 carrots, shredded
• 1/3 cup coarsely grated coconut pulp
• 1/4 cup vegetable oil
• 1/2 tsp caraway seeds
• Juice of 1 lime
• 1 teaspoon of sugar
• 1/4 teaspoon salt
• 1/3 cup chopped cilantro

Preparation:

1. Heat vegetable oil in a shallow frying pan over medium-high heat. Add cumin, stirring in a circular motion, and fry for 30 seconds. Stir in coconut and fry until golden brown. Let cool.
2. In a salad bowl, combine sugar, salt, cilantro, and lime juice, then stir in the carrots. Add the toasted cumin and coconut.