Description
A refreshing Vietnamese Carrot Salad with a zesty dressing, perfect for a gluten-free meal.
Ingredients
Scale
- 2 large carrots (300g), finely shredded
- 1/4 white cabbage (150g), very finely shredded
- 2 cm root ginger (15g), finely grated
- 3 tbsp fish sauce (45ml)
- 3 tbsp sweet chili sauce (45ml)
- 2 limes (2), one juiced and one cut into cheeks for serving
- 2 tbsp peanuts (30g), toasted and chopped
- 1 large bunch of mint, chopped
- Optional: sweetener to taste
Instructions
- Mix Veggies & Herbs: Start by tossing the shredded carrots and fresh herbs together in a large bowl. Notice the vibrant colors and fragrant aromas mingling beautifully. Be careful not to chop the herbs too finely or they might lose their flavor.
- Whisk Together Dressing: In a small bowl, whisk the juice of one lime, fish sauce, sweet chili sauce, and any sweetener if you are using it. The tangy scent of lime should enhance as you mix, giving the dressing a zesty kick. Taste the dressing; if it is too salty, adjust with more lime juice or veggies later.
- Pour Dressing Over Salad: Drizzle the dressing over the carrot and herb mixture, allowing it to coat everything evenly. This is where the flavors start mingling; ensure you are generous with the dressing to achieve a flavorful result.
- Toss & Let Sit: Gently toss the salad to combine all ingredients, allowing the dressing to cover every section. Let the salad sit for about 10 minutes; this step helps the flavors to blend and the veggies soften slightly.
- Serve & Adjust if Needed: Give the salad one final toss and taste for additional seasoning. It should balance salty, sweet, and tangy flavors. If it is bland, consider adding a pinch of salt or a splash more lime juice for adjustment.
Notes
- Store in an airtight container in the refrigerator for up to 2 days.
- Tasting the dressing is crucial; adjust the sweetness or acidity to your preference.
- If the salad tastes too salty, adding juice from half a lime or more shredded carrots can help reduce the saltiness.
- Using fresh, firm carrots will enhance crunchiness; slice them as thinly as possible.
- Mix dressing ingredients well before combining with the salad to prevent separation.
- This salad is best served fresh, but if necessary, consume cold after refrigeration.
- Pair with Vietnamese spring rolls for a complete meal.
- Serve alongside grilled chicken or fish.
- Add a side of rice or quinoa for a heartier lunch.
- For a vegetarian option, substitute fish sauce with soy sauce.
- Add sliced radishes for extra crunch or incorporate thinly sliced bell peppers for color.
- Mix in fresh herbs like cilantro for added flavor.
- Choose vibrant and fresh carrots for the best texture.
- Peanuts can be substituted with any other nuts or seeds you prefer.
- Ground ginger can replace fresh ginger but note the different flavor profile if you go this route.
Nutrition
- Calories: 213
- Sugar: 23g
- Sodium: 2473mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 9g
- Protein: 7g
- Cholesterol: NULL