Author Notes
I became a big fan of grated carrot salads on study abroad in Paris - I think I ate it for lunch every other day. This is my Thai version. I sometimes add cucumber, green mango and lump crab to make it a main course, but I like it with just carrot as a side to a simply prepared seafood. —VanessaS
Ingredients
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1
garlic clove
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1
inch piece of ginger
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1/2
lime, zested and juiced
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1/2 teaspoon
soy sauce
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2 tablespoons
rice wine vinegar
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1/2 teaspoon
fish sauce
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2 teaspoons
brown sugar
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3 cups
grated carrots
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2 tablespoons
chopped cilantro
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1/4 cup
chopped peanuts
Directions
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Grate garlic and ginger with a microplane into a small bowl. Add lime zest, juice, soy sauce, fish sauce and sugar and mix. Leave to sit for 5 minutes.
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In a medium bowl, combine carrots and cilantro. Toss with dressing and garnish with chopped peanuts.
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