Vietnamese carrot salad
A super-healthy carrot and white cabbage based salad gets the Asian treatment. The zingy lime, chilli and ginger dressing gives crunchy veg a massive lift. Serve as a side with chicken or pack up for a low-fat lunch.
20 min4 servings147 kcal
Ingredients
- 2 limes 1 juiced and 1 cut into cheeks to serve
- 3 tbsp fish sauce
- 3 tbsp sweet chilli sauce
- 2cm chunk root ginger finely grated
- 3 large carrots finely shredded – a mandolin does the job quickly
- 1/4 white cabbage very finely shredded
- a handful peanuts toasted and chopped
- a large bunch mint chopped
Instructions
- 1
Mix the lime juice, fish sauce, chilli sauce and ginger.
- 2
Add the carrot, cabbage and mint and toss.
- 3
Sprinkle with peanuts and serve as a side dish.
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