Thai carrot slaw

Prep: 15 mins No cook


Serves 4
Shred some carrots, peppers and onions, skip the mayo and mix with Asian flavours for a healthy coleslaw

Nutrition and extra info

Nutrition: per serving

  • kcal78
  • fat1g
  • saturates0g
  • carbs15g
  • sugars13g
  • fibre4g
  • protein4g
  • salt2.3g
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  • 4 large carrot, coarsely grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 red pepper, deseeded and finely sliced
  • 1 small red onion, finely sliced
  • 100g beansprout
  • 1 small red chilli, finely chopped
  • 3 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 3 tbsp lime juice
  • 2 tsp caster sugar
  • handful roughly chopped coriander


  1. Combine carrots, red pepper and red onion in a bowl with the beansprouts. Mix the chilli with fish sauce, lime juice and sugar. Pour dressing over the slaw and stir through coriander just before serving.

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Comments (4)

jhammerton's picture

Afraid I didn't like this at all. I was going to make it for a friends BBQ -- glad I did a test run first!

samraw's picture

lovely! the dressing is really nice with the salad itself (don't try tasting it before you've put it on the vegetables though!). Used some chilli sauce instead of the fresh chilli, and took the water out of some cucumber instead of bean sprouts. Definitely one to do again. Had it with a barbeque, alongside the warm potato salad with Caesar dressing (also v. nice) and a green salad. Yum!

morethan66's picture

Hi Kbuchnea, What would you serve this with ?

kbuchnea's picture

I love this carrot slaw and have shared the recipe many times. I will sometimes cheat and use bagged coleslaw along with some chopped coriander and the dressing. The dressing is sooo good, I'll do whatever it takes to eat it as often as possible!

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