Olive Magazine

Vietnamese carrot salad

Published: December 19, 2014 at 2:29 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 4

A super-healthy carrot and white cabbage based salad gets the Asian treatment. The zingy lime, chilli and ginger dressing gives crunchy veg a massive lift. Serve as a side with chicken or pack up for a low-fat lunch.

  • Vegetarian
Nutrition:
NutrientUnit
kcal147
fat5.2g
saturates0.9g
carbs20.4g
sugars0g
fibre4.6g
protein5.8g
salt2.77g
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Ingredients

  • 2 limes, 1 juiced and 1 cut into cheeks to serve
  • 3 tbsp fish sauce
  • 3 tbsp sweet chilli sauce
  • 2cm chunk root ginger, finely grated
  • 3 large carrots, finely shredded – a mandolin does the job quickly
  • ¼ white cabbage, very finely shredded
  • a handful peanuts, toasted and chopped
  • a large bunch mint, chopped

Method

  • STEP 1

    Mix the lime juice, fish sauce, chilli sauce and ginger. add the carrot, cabbage and mint and toss.
    Sprinkle with peanuts. serve as a side dish.

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