VIETNAMESE CARROT SALADby Mama Smoke4 June 202117 March 2022 3 cups grated carrot 1/2 cup diced tomato 2 tablespoons lime juice 1 birds eye chilli, finely diced 2 tablespoons fish sauce 2 teaspoons sugar small handful of peanuts, dry fried and roughly chopped In a jar, combine lime juice, chilli, fish sauce and sugar. Put lid on, shake and set aside. You want the sugar to dissolve. Just before serving, grate carrot in to a serving bowl. Add diced tomatoes. Pour over dressing and stir. Top with peanuts and serve Notes This is a great fridge emptying salad as you can use any raw veggies you like. Chuck some finely sliced cabbage or snow peas in and add coriander and/or mint. Still delicious if not more so!