Recipe uploaded by

2 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Mix the lime juice, fish sauce, chilli sauce and ginger. Add the carrot, cabbage and mint and toss.
2. Sprinkle with peanuts. Serve as a side dish.

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

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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LizH

  03 February 2009

  LizH commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Misti

  29 May 2009

  Misti commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JustineB

  28 August 2009

  JustineB 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/9313/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk