Carrot salad with white wine balsamic vinegar, coconut syrup and cinnamon

A quick carrot salad that’s completely unexpected because who could have thought that white wine balsamic vinegar could match with coconut syrup and above all cinnamon! It’s really good and I think that people who do not love carrots, they are going to adore them with this recipe! Actually, I am pretty sure! Furthermore, it’s a 100% vegan dish! Try it and you will be surprised as I was :-)

I created this salad as a side-dish for these scallopsthat are made with whisky, a bit of heavy cream and chocolate! And I did well because the final result is absolutely marvelous :-)

In two words:

“The work of the fools will overwhelm them, because they do not know how to get to the city”.

To Start...

difficulty easy
cooking - no need
serves - 2  

To Sum-up...



  • 2 carrots of medium size
  • 1 teaspoon of coconut syrup
  • 3 teaspoons of white wine balsamic vinegar
  • 1/8 teaspoon of ground cinnamon
  • 2 teaspoons of olive oil
  • 2 pinches of fleur de sel  or coarse salt
  • 4 tours du moulin de Kampot black pepper


  • Wash and peel the carrots
  • Grate them and place them in a medium size bowl
  • In a bowl, mix together with a whisk:
    • the coconut syrup
    • the white wine balsamic vinegar
    • the olive oil
    • the cinnamon
  • Pour the sauce on top of the carrots
  • Toss well with two tablespoons to help the sauce go all over
  • Eat them immediately!
  • Simply amazing!
  • :-)

o-o C'est si bon ! o-o

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