Thai carrot & radish salad

Thai carrot & radish salad

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(2 ratings)

Prep: 15 mins No cook

Easy

Serves 4 as a side dish
An Asian-inspired side dish that's everything a salad should be- light, fresh, colourful and crunchy

Nutrition and extra info

Nutrition: per serving

  • kcal54
  • fat1g
  • saturates0g
  • carbs11g
  • sugars11g
  • fibre2g
  • protein1g
  • salt0.9g
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Ingredients

  • 4 tbsp sweet chilli dipping sauce
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • zest 1 lime and 2 tbsp juice
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 Little Gem lettuce, separated into leaves
  • 2 carrot, cut into thin batons
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 10 radish, sliced
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 4 spring onion, cut on the diagonal
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • handful roughly chopped coriander

Method

  1. Mix the chilli sauce with the lime zest and juice, and fish sauce to make the dressing.

  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.

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Comments (3)

catie74's picture

Agree this serves 2, but lovely with griddled chicken with a lime, chilli and coriander marinade

hayleyhildred's picture

Tried this & agree with below just a two person portion.
I chose to grate my carrot & radishes instead. Great with Asian or spicy food, we had it with a wrap.

janerichardson's picture
4

We have been eating a lot of salads recently (trying to loose a few pounds before hols!) and I was looking for something a bit different. This was fresh-tasting and crunchy - a perfect complement to Thai fish cakes. Followed the recipe and quantities exactly as stated, but it only served two, and not particularly generously either (early-season carrots & radishes on the small side though). It was fine for us for supper (after a pub lunch earlier!) but certainly would only serve 4 as one of a number of salads.

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