Vietnamese carrot salad

Latest comments and suggestions

• UnderstandingMoon

  30 January 2009

  UnderstandingMoon rated and commented on this recipe

  

  Easy on the fish sauce and embrace the lime! Bravo.

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• LizH

  03 February 2009

  LizH commented on this recipe

  fish sauce & it's classed as vegetarian? *sigh*

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• Misti

  29 May 2009

  Misti commented on this recipe

  Substituting light soy sauce for fish sauce works just as well in almost every recipe

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• emm

  19 August 2009

  emm rated and commented on this recipe

  

  I substituted soy sauce for the fish sauce. Delicious salad but the flavour did not keep for long. Don't prepare too far in advance.

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• JustineBateson

  28 August 2009

  JustineBateson commented on this recipe

  we made this as part of an oriental themed barbie and went down a treat. As recommended we didn't use as much fish sauce as the recipe and it was all the better for it. Delicious!

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• Chips

  16 May 2010

  Chips rated and commented on this recipe

  

  Fantastic mix of flavours. Will be making again and again.

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• loismagee

  20 June 2010

  loismagee rated and commented on this recipe

  

  Awesomely refreshing salad. Lovely with a Thai curry or pad Thai. Also made this with the Thai salmon (recipe on the site) served on top for a lunch. Always get compliments about how wonderful this salad is!

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• vic paris

  27 December 2010

  vic paris rated and commented on this recipe

  

  Made this as a starter and followed the recipe by the book for a dinner party. Wonderful mix of flavours and textures. Great hit !!

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• Clare

  02 May 2012

  Clare commented on this recipe

  A really fresh, lively salad. Goes perfectly with cold meat.

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• Victoria

  13 June 2012

  Victoria rated and commented on this recipe

  

  This salad is delicious. Instead of adding peanuts I added 2 teaspoons of crunchy peanut butter to the dressing and it worked really well

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• Monashroom

  07 October 2012

  Monashroom rated and commented on this recipe

  

  Absolutely delicious, we can't get enough of this. Not only is it fresh and healthy, it is so filling! Have served it with grilled sea bass, and a second time with chargrilled prawns with lemongrass and chilli, have loved it every time I've made it, and had rave reviews.

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Ingredients

• 2 limes , 1 juiced and 1 cut into cheeks to serve
• 3 tbsp fish sauce
• 3 tbsp sweet chilli sauce
• 2 cm chunk root ginger , finely grated
• 3 large carrots , finely shredded - a mandolin does the job quickly
• ½ white cabbage , very finely shredded
• a large bunch mint , chopped
• a large handful peanuts , toasted and chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 20 minutes

Low-fat

Ingredients

• 2 limes , 1 juiced and 1 cut into cheeks to serve
• 3 tbsp fish sauce
• 3 tbsp sweet chilli sauce
• 2 cm chunk root ginger , finely grated
• 3 large carrots , finely shredded - a mandolin does the job quickly
• ½ white cabbage , very finely shredded
• a large bunch mint , chopped
• a large handful peanuts , toasted and chopped

Per serving

147 kcalories, protein 5.8g, carbohydrate 20.4g, fat 5.2 g, saturated fat 0.9g, fibre 4.6g, salt 2.77 g

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