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VIETNAMESE CARROT SALAD


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

  1. In a jar, combine lime juice, chilli, fish sauce and sugar. Put lid on, shake and set aside. You want the sugar to dissolve.

  2. Just before serving, grate carrot in to a serving bowl. Add diced tomatoes.

  3. Pour over dressing and stir.

  4. 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!