Thai carrot salad
Serve new season carrots as a side dish or as a light main dish
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 15 minutes
- 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.
Per serving
192 kcalories, protein 6.2g, carbohydrate 35.4g, fat 3.8 g, saturated fat 0.6g, fibre 3.4g, salt 3.01 g
Recipe from olive magazine, July 2008.
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http://www.bbcgoodfood.com/recipes/6520/
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Ingredients
- 4 tbsp Thai fish sauce
- 2 limes , juiced
- 1 tbsp palm sugar or soft brown sugar
- 2 shallots , finely sliced
- 2 red chillies , finely shredded
- 3 large carrots , finely shredded or grated
- 2 x 50g bundles, rice vermicelli noodles, soaked according to the pack instructions
- a small bunch mint , chopped
- a handful peanuts , toasted and chopped
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 15 minutes
Ingredients
- 4 tbsp Thai fish sauce
- 2 limes , juiced
- 1 tbsp palm sugar or soft brown sugar
- 2 shallots , finely sliced
- 2 red chillies , finely shredded
- 3 large carrots , finely shredded or grated
- 2 x 50g bundles, rice vermicelli noodles, soaked according to the pack instructions
- a small bunch mint , chopped
- a handful peanuts , toasted and chopped
Per serving
192 kcalories, protein 6.2g, carbohydrate 35.4g, fat 3.8 g, saturated fat 0.6g, fibre 3.4g, salt 3.01 g
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