Vietnamese carrot salad

Name: Vietnamese carrot salad
Total time: 20 min
Ingredients: 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

20 minutes
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.

December 19, 2014 at 2:29 pm

Ingredients

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

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.