Thai carrot & radish salad
- Sara Buenfeld
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Serves 4 as a side dish
Easy
Prep: 15 mins
No cook
A star rating of 4.8 out of 5.5 ratingsRate
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An Asian-inspired side dish that's everything a salad should be- light, fresh, colourful and crunchy
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Ingredients
Nutrition
Units:
MetricUS
-
4 tbsp sweet chilli
dipping sauce
-
zest 1 lime
and 2 tbsp juice
-
1 tsp fish sauce
-
1 Little Gem lettuce
separated into leaves
-
2 carrots
cut into thin batons
-
10 radishes
sliced
-
4 spring onions
cut on the diagonal
-
handful roughly chopped coriander
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Nutrition: per serving
-
kcal54
-
fat1g
-
saturates0g
-
carbs11g
-
sugars11g
-
fibre2g
-
protein1g
-
salt0.9g
low
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Method
-
step 1
Mix the chilli sauce with the lime zest and juice, and fish sauce to make the dressing.
-
step 2
Arrange the lettuce in a large salad bowl. Toss all the remaining ingredients with the dressing just before you are ready to eat, to keep everything crisp and fresh, then add to the lettuce.
Recipe from Good Food magazine, May 2012
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A star rating of 4.8 out of 5.5 ratings
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