Vietnamese Carrot Salad

Name: Vietnamese Carrot Salad
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 250 g carrots, peeled; 100 g beansprouts; 1 tbsp sesame oil; 75 g pink radishes or mooli (daikon); 1 tsp soft brown sugar; 50 g picked mint leaves; 50 g coriander, roughly chopped with stems; 1 garlic clove, grated; 3 tbsp nam pla fish sauce (or vegetarian alternative); 25 g picked Thai basil leaves or basil leaves; 75 g salted peanuts, roughly chopped; juice of 3 limes; 1 red serrano chilli, deseeded and finely sliced; 400–500 g Chinese cabbage; 2 small shallots, peeled

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasonal Salads

By Fi Buchanan

Published 2023

About

This is one of my favourite salads ever. Vegetarian fish sauce is available in many larger supermarkets and online and it’s pretty good. Crispy Shallots are a delicious addition to this, and grilled chicken or prawns go perfectly with it too.

Ingredients

400–500 g Chinese cabbage
250 g carrots, peeled
75 g

Asia
Vietnam
Fish course
Pescatarian
April
Spring
Gluten-free
Winter
Southeast Asia

Method

In a large bowl, make the dressing by mixing the lime juice, chilli, garlic, nam pla, oil and brown sugar. Stir until the sugar is dissolved.

Finely chop the cabbage and either grate the carrots or cut them into long thin matchsticks and add them to the dressing. Finely slice the radishes and shallots into thin discs and add them to the dressing along with the beansprouts. Mix well, and