Brazilian Biribando Salad

"We first enjoyed this on holiday in Trancoso, a sleepy yet deeply bohemian fishing village in Brazil, rediscovered in the 1970s by a motley group of hippies, wanderers and artists, nicknamed the biribandos, after whom this vibrant and colourful dish is named." say David & Charlotte Bailey. "The original uses fresh young coconut, cut into strips, and if you happen to be in the tropics and able to get hold of some, it’s very yummy, but dried coconut also does the job."

Serves: 2 or 4 as a side


2 carrots, julienned
2 small beetroots, julienned
45g shredded or desicated coconut
60g cashews, crushed
40 mint leaves (30 torn, 10 chopped)
6 sprigs parsley, chopped
1 garlic clove, crushed
100g (1/2 cup) natural yoghurt
Salt and black pepper
Juice of 1/2 a lime
1 tbsp black sesame seeds


1. Place the carrots, beetroots, coconut, cashews and torn mint in a large mixing bowl.
2. In another bowl, make the dressing by mixing together the parsley, chopped mint, garlic, yogurt, salt and pepper. Stir in the lime juice and then pour the dressing over the salad and mix through. Garnish with the black sesame seeds.

Vegan option: Use a plant-based yogurt.


Extracted with kind permission from Wholefood Heaven in a Bowl: Natural, Nutritious and Delicious Wholefood Recipes to Nourish Body and Soul by David & Charlotte Bailey, published by Pavilion Books. Image credits to Haarala Hamilton.

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