Page title and description
Salads
Thai carrot salad
A refreshing sweet and sour salad. This goes well with fishcakes, grilled salmon or chicken. It's also flavourful enough to be enjoyed with just a plate of brown rice. If you'd like to make this vegetarian, try using a little soy sauce or miso in place of the fish sauce.
Ingredients
- 1½ tbsp caster sugar
- juice of 2 limes
- 1-2 tbsp Thai fish sauce
- 1-2 small hot chillies, deseeded if you don't like things hot, and finely shredded
- 500g carrots, coarsely grated
- 2 spring onions, finely sliced, including the green
- 2 handfuls coriander leaves
- 100g salted peanuts, crushed (optional)
Method
Prep time:
10 min
PT10M
Cooking time:
10 min
PT10M
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Step 1
Make the dressing: Dissolve the sugar in the lime juice. Add the fish sauce and chillies, bit by bit, tasting as you go until you have a good balance of hot, salty and sweet. Feel free to alter the proportions if you like.
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Step 2
Mix dressing into the carrots, add the spring onion and coriander and serve scattered with crushed peanuts if using.