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.
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.
How To Make Carrot Rice
Start by cutting the carrots in the food processor until they resemble grains of rice
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!
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.
Passover Coconut Ginger Carrot Rice
- Total Time: 25 mins
- Yield: 4 cups
- Diet: Vegan
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 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
- 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, scallions, shallots, and garlic and cook over medium heat for 5 to 7 minutes, stirring often
- 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.
- Add the Balsamic vinegar and the cilantro, parsley, or spinach and cook for 5 minutes. Adjust seasoning to your liking.
- 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
Gail
That looks amazing!
Vicky & Ruth
Thank you so much Gail!!
Sue Sober
Would you have a suggestion on making this ahead? Or baking? It looks amazing.
Vicky and Ruth
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.
Gayle
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
sWe are so glad you enjoyed it! Did you taste any of our other Passover recipes? We would love to hear your opinion!
DXX
Just out of curiosity, how SHOULD this be served? Warm...cold...room temperature?
Vicky and Ruth
Warm or room temperature
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!
Vicky and Ruth
Thank you! Yeah! We love it when our recipes enhance holiday tables!
Sally Safdie
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!
Vicky and Ruth
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.
sue
How far in advance do you think I could make this?
Vicky and Ruth
2-3 days would be ideal.