Thai carrot & radish salad

Thai carrot & radish salad

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(2 ratings)

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Cooking time

Prep: 15 mins No cook

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
54
protein
1g
carbs
11g
fat
1g
saturates
0g
fibre
2g
sugar
11g
salt
0.9g

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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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.

Recipe from Good Food magazine, May 2012

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Comments

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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
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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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