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You are here: Home » Passover

Passover Coconut Ginger Carrot Rice

Apr 11, 2024 -May contain affiliate links

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Jump to Recipe·Print Recipe· 4.7 from 3 reviews
This flavorful , grain free Passover Coconut Ginger Carrot Rice is a great side dish to serve during the Holiday and all year long. Vegan and gluten free.

This flavorful, grain-free Passover coconut ginger carrot rice is a great side dish to serve during Holidays and all year long. Vegan and gluten-free.

Overhead view of an oval serving dish with riced carrots topped with cashews.

The Foods We Don't Eat on Passover

Passover is the time of year when we REALLY, REALLY have to rack our brains to come up with tasty, unique recipes beyond eggs, potatoes, and matzah ball soup.

If you are unfamiliar with the dietary restrictions of Passover, here's a quick explanation: on the Jewish holiday Passover, we are not allowed to eat wheat, barley, rye, oats, spelt, or any products made with these grains.

Some additional customs related to Passover: If you are of Ashkenazi Jewish descent, you also refrain from eating legumes such as beans, lentils, peas, and peanuts, or rice, corn, soy, mustard, and sesame seeds.

If you are of Sephardic descent (like us!), legumes, rice, corn, mustard, and sesame seeds are allowed. Most Orthodox Jewish American households follow these rules, but families follow different customs passed on from their parents and grandparents.

So, as you can see, our options are pretty limited, especially if you are vegan or vegetarian and are used to soy and beans as your source of protein.

Ingredients for Riced Carrots

  • Carrots: We processed fresh carrots in the food processor to make them look like rice.
  • Shredded Coconut: Adds extra flavor and nuttiness to this dish.
  • Ginger: We love using ginger during Passover; it really enhances the flavor of vegan dishes.
  • Cashews: Provide healthy fats and a satisfying crunch to this carrot rice dish.
  • Spinach, cilantro, or parsley: Enhace the flavor of this dish
  • Salt, pepper, balsamic vinegar, and shallots: Are all designed to bring maximum flavor to this recipe.
overhead image of the ingredients needed to make carrot rice. Each ingredient is in a small white bowl.

How To Make Carrot Rice

overhead image of chopped carrots in a food processor
overhead image of shredded carrots in a food processor

Start by cutting the carrots in the food processor until they resemble grains of rice

overhead image of a skillet cooking rice, coconut, and shallots.
overhead image of a skillet filled with the carrot rice ingredients. It is an orange-hued mixture of shredded carrots, rice, shredded coconut, herbs and spices.

Sautee onion and garlic, add spices, riced carrots, and some cashews for crunch.

Over the past 5 years in our kitchen, we've come up with a lot of Vegetarian Passover Recipes that our friends and family loved. From quinoa granola recipes for breakfast to tasty sides such as braised fennel, fun appetizers, and delicious desserts such as our flourless chocolate cookies.

A few years ago, we made a super easy and very popular cauliflower fried rice that has become one of our most viewed Passover recipes. This year, we're switching it up a little bit by using homemade carrot rice instead. Tossed with toasted coconut, ginger, and parsley, this delicious dish is:

  • Low carb
  • Low calorie
  • Gluten-Free
  • Vegan
  • Paleo

Enjoy!

Close up view of an oval serving dish with passover carrot rice  topped with cashews.

Other Carrot Recipes You May Enjoy

  • The Best Moroccan Carrot Salad
  • Coconut Ginger Carrot Soup
  • Basmati Rice with Carrots and Raisins
  • Chili-Roasted Carrots with Avocado-Cilantro Dressing
  • Carrot and Parsnip Vegan Latkes

FEATURED COMMENT FROM REBECCA: VERY yum! Made this to take to my first Passover dinner, and it was a huge hit, even with the kids! Served it at room temperature... really delicious! I'll be making this again for sure. Thank you! Fresh, flavourful and nourishing. Goes great with pretty much anything!

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

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Close up view of an oval serving dish with passover carrot rice topped with cashews.

Passover Coconut Ginger Carrot Rice


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 3 reviews

  • Author: Vicky Cohen and Ruth Fox
  • Total Time: 25 mins
  • Yield: 4 cups
  • Diet: Vegan
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Description

This flavorful, grain-free Passover coconut ginger carrot rice is a great side dish to serve during the Holiday and all year long. Vegan and gluten-free.


Ingredients

Units Scale
  • 2 lbs organic carrots, peeled and roughly chopped
  • 1 tablespoon coconut oil
  • ⅔ cup unsweetened shredded coconut
  • 4 scallions, white and green parts, sliced
  • 2 shallots, diced small
  • 2 cloves of garlic, minced or grated
  • 2 tablespoon grated fresh ginger
  • ½ teaspoon garlic powder
  • ¼ teaspoon sugar
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 3 tablespoon Balsamic vinegar
  • ½ cup fresh cilantro, parsley, chopped or 4 ounces of frozen spinach, thawed
  • ½ cup roasted cashews, roughly chopped

Instructions

  1. Place the carrots in the food processor and pulse until they start to look like rice (you might need to do this in 2 batches). Set aside
  2. Heat the coconut oil in a large, deep skillet. Add the shredded coconut, scallions, shallots, and garlic and cook over medium heat for 5 to 7 minutes, stirring often
  3. Add the carrots, ginger, garlic powder, sugar, salt, and pepper and continue cooking for 5 to 7 minutes, tossing often, until the carrots start to soften.
  4. Add the Balsamic vinegar and the cilantro, parsley, or spinach and cook for 5 minutes.  Adjust seasoning to your liking.
  5. Add cashews to carrots before serving. 
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Sides
  • Method: Stovetop
  • Cuisine: International

Nutrition

  • Serving Size: ½ cup
  • Calories: 162
  • Sugar: 7
  • Sodium: 156
  • Fat: 10.4
  • Saturated Fat: 6.2
  • Unsaturated Fat: 4.2
  • Trans Fat: 0
  • Carbohydrates: 16.8
  • Fiber: 4.6
  • Protein: 3
  • Cholesterol: 0

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

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Reader Interactions

Comments

  1. Gail

    March 28, 2017 at 2:19 pm

    That looks amazing!

    Reply
    • Vicky & Ruth

      April 06, 2017 at 11:33 am

      Thank you so much Gail!!

      Reply
      • Sue Sober

        April 04, 2025 at 1:25 pm

        Would you have a suggestion on making this ahead? Or baking? It looks amazing.

        Reply
        • Vicky and Ruth

          April 05, 2025 at 11:31 pm

          Yes, you can make it ahead and reheat it in a 250ºF oven until warm or heat it on the stove. You can always enjoy it at room temperature.

          Reply
  2. Gayle

    March 31, 2019 at 3:18 pm

    I made this dish for a "Passover Tasting" 2 weeks before Pesach. The recipe doesn't specify whether or not this should be served warm, cold as a salad, or at room temperature. Everyone at the "tasting" agreed that it would be best served at room temp or cold, but when I tasted it at the end of cooking, it was also very good. The carrots retained their brightness, the ginger gave it a fresh flavor and the coconut provided a bit of depth and a different texture. I used parsley because not everyone likes cilantro. I eliminated the sugar and served the cashews on the side in case of nut allergies. his was EASY and quick, especially using the food processor to pulse the carrots and chop the parsley. I will keep this in my Passover rotation or even throughout the year. T

    Reply
    • Vicky & Ruth

      April 01, 2019 at 2:25 pm

      sWe are so glad you enjoyed it! Did you taste any of our other Passover recipes? We would love to hear your opinion!

      Reply
      • DXX

        March 13, 2023 at 3:08 pm

        Just out of curiosity, how SHOULD this be served? Warm...cold...room temperature?

        Reply
        • Vicky and Ruth

          March 14, 2023 at 5:19 pm

          Warm or room temperature

          Reply
  3. Rebecca

    March 29, 2021 at 1:41 am

    VERY yum! Made this to take to my first Passover dinner and it was a huge hit, even with the kids! Served it at room temperature... really delicious! I'll be making this again for sure. Thank you! Fresh, flavourful and nourishing. Goes great with pretty much anything!

    Reply
    • Vicky and Ruth

      March 29, 2021 at 11:30 pm

      Thank you! Yeah! We love it when our recipes enhance holiday tables!

      Reply
  4. Sally Safdie

    April 12, 2024 at 9:54 am

    I am Sephardic, can I add rice to this recipe? Will it work you think? Sounds amazing. What changes in cooking procedure should I make? Thank you!

    Reply
    • Vicky and Ruth

      April 16, 2024 at 9:24 pm

      Yes, absolutely! We are Sephardic too, and we used to enjoy rice on Pesach as well. This recipe was inspired in this recipe made with rice. https://mayihavethatrecipe.com/a-rosh-hashana-family-favorite-sweet-basmati-rice-with-carrots-raisins/ You'll find all the instructions there.

      Reply
  5. sue

    April 07, 2025 at 2:31 pm

    How far in advance do you think I could make this?

    Reply
    • Vicky and Ruth

      April 07, 2025 at 9:10 pm

      2-3 days would be ideal.

      Reply

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Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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