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.
Passover is the time a year where we really, REALLY have to rack our brains to come up with tasty, sort of unique recipes that go beyond eggs, potatoes and matzah ball soup. For those of you not familiar with the dietary restrictions that come with this holiday, they mainly include: wheat, barley, rye, oats or spelt ( as well as any products made with these grains), legumes (beans, lentils, peas, and peanuts), and in most Orthodox Jewish American households, also rice, corn, mustard and sesame seeds.
So, as you can see, the options are pretty limited. Especially, if you are vegan or vegetarian.
Over the past 5 years, we've come up with a lot of recipes that our friends and family loved. From several granola recipes for breakfast to colorful, tasty sides, fun appetizers and delicious desserts .
Last year we made a super easy cauliflower fried rice that has become one of our most viewed 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!
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
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Passover Coconut Ginger Carrot Rice
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 to 6 1x
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
- 2 lbs organic carrots, peeled and roughly chopped
- 1 tbsp coconut oil
- ⅔ cup unsweetened shredded coconut
- 4 scallions, white and green parts, sliced
- 2 tbsp grated fresh ginger
- ¼ tsp salt
- ⅛ tsp black pepper
- 2 tbsp Balsamic vinegar
- ¼ tsp sugar
- ½ cup fresh cilantro or parsley, chopped
- ⅔ cup raw cashews, roughly chopped
Instructions
- 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
- Heat the coconut oil in a large, deep skillet. Add the shredded coconut and scallions and cook over medium heat for 2 to 3 minutes, stirring often
- Add the carrots, ginger, salt and pepper and continue cooking for 5 to 7 minutes, tossing often, until the carrots start to soften
- Add the Balsamic vinegar and the cilantro and cook for another 2 minutes. Set aside
- Heat a small skillet over medium low heat. Add the cashews and cook for 2 minutes, stirring constantly to prevent them from burning. Add them to the carrots and toss well
- Category: Sides
- Cuisine: Kosher / Vegan
Nutrition
- Serving Size: ⅙
- Calories: 236
- Sugar: 9.2
- Sodium: 207.4
- Fat: 15.8
- Saturated Fat: 8.6
- Unsaturated Fat: 5.5
- Trans Fat: 0
- Carbohydrates: 22.5
- Fiber: 6.1
- Protein: 5.1
- Cholesterol: 0
Gail says
That looks amazing!
Vicky & Ruth says
Thank you so much Gail!!
Gayle says
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
★★★★
Vicky & Ruth says
sWe are so glad you enjoyed it! Did you taste any of our other Passover recipes? We would love to hear your opinion!