Thai carrot salad

  • serves 4
  • Easy

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



  • Thai fish sauce 4 tbsp
  • limes 2, juiced
  • palm sugar or soft brown sugar 1 tbsp
  • shallots 2, finely sliced
  • red chillies 2, finely shredded
  • carrots 3 large, finely shredded or grated
  • rice vermicelli noodles 2 × 50g bundles, soaked following the pack instructions
  • mint a small bunch, chopped
  • peanuts a handful, toasted and chopped


  • Step 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.

Nutritional Information

  • Kcals 192
  • Carbs 35.4g
  • Protein 6.2g
  • Fat 3.8g
  • Salt 3.01g
  • Saturates 0.6g
  • Fibre 3.4g