Carrot Salad

Name: Carrot Salad
Yield: makes about 3 cups
Cuisine: United States
Ingredients: 2 tablespoons brown sugar; 1 tablespoon finely minced tender lemon grass, or 2 teaspoons finely minced lemon zest; 1 tablespoon finely slivered garlic; ⅓ cup fresh lime juice; 1 teaspoon finely minced serrano chile, or to taste; 3 cups finely julienned carrots; 2 tablespoons Asian fish sauce, or to taste; 2 teaspoons peeled and finely minced fresh ginger

Preparation info

makes about
3 cups

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

Ingredients

⅓ cup fresh lime juice
2 tablespoons brown sugar
2

Americas
United States
Pescatarian
Gluten-free

Method

Whisk the lime juice, brown sugar, fish sauce, chile, ginger, and lemon grass together in a medium bowl. Taste and adjust the flavor to your liking by adding more of any of those ingredients. (You may want to wait to taste and adjust until after the marinating period.) Add the carrots and garlic, and marinate at least 30 minutes before serving.