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Shredded Carrot salad with Ginger with two kinds of topping

Shredded Carrot salad with two kinds of topping is the perfect sidedish!

Course Salad
Cuisine Nordic
Prep Time 15 minutes
Servings 4 people
Author Julie Karla


  • 4 carrots
  • ΒΌ of a white cabbage
  • 1 tsp. finely grated fresh ginger Hint: you can freeze ginger, it is much easier to grate
  • 1 tsp. agave syrup
  • 1 tbsp. olive oil


  • Rye flakes
  • Cinnamon
  • Butter
  • Desiccated coconut


  1. Cut the carrots and white cabbage into chunks, and put it into the food processor. Blend until mixture is finely chopped.
  2. Add mixture with finely grated ginger, agave syrup and olive oil.
  3. Toast the desiccated coconut in a dry pan until it begins to take a bit of colour.
  4. Remove and set aside to cool.
  5. Add butter to the heated pan and add the rye flakes. Add the cinnamon and fry until a little bit crispy. Allow to cool.

  6. Serve the salads with roasted coconut and rye flakes on top.