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Nutrition Facts
Serving Size 193 g
(Approx. 6 Servings)
Amount Per Serving
Calories 320 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 350 mg 15%
Total Carbohydrate 32 g 11%
Dietary Fiber 8 g 32%
Sugars 15 g
Protein 6 g
Vitamin A 330% Iron 15%
Vitamin C 30% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Carrot & Coconut Salad with Green Curry Vinaigrette
Prep Time
30 minutes
Cook Time
Total Time
30 minutes
6  People


Recipe makes 6 Servings

20 Oz H-E-B Organics Shredded Carrots
1 cup(s) unsweetened coconut chips, plus more as needed
1/3 cup(s) roasted & salted sunflower kernels, plus more as needed
1/2 cup(s) golden raisins, plus more as needed
1/4 cup(s) lime juice
1/4 cup(s) extra virgin olive oil
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Prepare green curry paste by making one batch of "homemade green curry paste," recipe found on
In a bowl, combine carrots, coconut, sunflower seeds and golden raisins. Add green curry paste, lime juice and olive oil.
Toss everything together to coat veggies evenly; season to taste with salt and pepper.
Chef's Note: I let salad sit and marinate for at least 30 minutes, to allow flavors to really meld.


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