Thai carrot & radish salad

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• Jane

  19 May 2013

  Jane rated and commented on this recipe

  

  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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Ingredients

• 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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Difficulty and servings

SERVES 4 as a side dish

Preparation and cooking times

Prep 15 mins

Low-fat

Ingredients

• 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

PER SERVING

54 kcalories, protein 1g, carbohydrate 11g, fat 1 g, saturated fat 0g, fibre 2g, sugar 11g, salt 0.9 g

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