Spicy carrot salad

Name: Spicy carrot salad
Cuisine: Thai
Ingredients: 1 teaspoon Demerara or palm sugar; chopped fresh coriander and mint leaves, to garnish; 2 bird’s eye chillies or 1 large, fresh red chilli, deseeded and finely chopped; 2 bird’s eye chillies or 1 large, fresh red chilli, deseeded and finely chopped; 1 tablespoon unsalted roasted peanuts; 4–6 carrots, peeled and grated; 2–3 ripe plum tomatoes, skinned, deseeded and chopped; chopped fresh coriander and mint leaves, to garnish; 1 teaspoon dried shrimp powder or paste; 1 tablespoon Thai fish sauce (nam pla); 1 tablespoon Thai fish sauce (nam pla); 1 teaspoon Demerara or palm sugar; juice of 2 limes; zest of 1 lime; 1–2 garlic cloves, peeled and crushed; 1 teaspoon dried shrimp powder or paste

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

4–6 carrots, peeled and grated
2–3 ripe plum tomatoes, skinned, deseeded and chopped
chopped fresh coriander and mint leaves

Asia
Thailand
Fish course
Salad
Gluten-free
Pescatarian

Method

Place all the ingredients for the dressing in a food processor and whiz to a fairly thick consistency. Pour into a bowl.
Add the carrots and tomatoes to the dressing and mix well, then leave in the fridge for at least 1 hour before serving. Garnish with the chopped herbs to serve.