Thai carrot salad
serves 4
Easy
molecules.cookAndPrepTime.timeRange.total:
Serve this zingy Thai carrot salad as a side dish or a veggie main course or add shredded cooked chicken or prawns to it if you like. The fish sauce, lime and mint give it plenty of flavour to brighten up your meal
organisms.post.recipe.skipLink
- 4 tbsp Thai fish sauce
- 2 limesjuiced
- 1 tbsp palm sugar or soft brown sugar
- 2 shallotsfinely sliced
- 2 red chilliesfinely shredded
- 3 large carrotsfinely shredded or grated
- 2 × 50g bundles rice vermicelli noodlessoaked following the pack instructions
- a small bunch mintchopped
- a handful peanutstoasted and chopped
Nutrition: per serving
- kcal192
- fat3.8g
- saturates0.6g
- carbs35.4g
- sugars0g
- fibre3.4g
- protein6.2g
- salt3.01g
molecules.methodList.methodLabel
molecules.methodlist.counterprefix 1
put the fish sauce, lime juice, sugar, shallots and chillies in a large bowl and leave to sit for 5 minutes. add the carrots, drained noodles and mint and toss everything together. top with the peanuts.
