Vietnamese carrot salad

  • serves 4
  • Easy

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.



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


  • 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.

Nutritional Information

  • Kcals 147
  • Carbs 20.4g
  • Protein 5.8g
  • Fat 5.2g
  • Salt 2.77g
  • Saturates 0.9g
  • Fibre 4.6g