Author Notes
It's disappointing that carrots are the forgotten stepchild of the the vegetable bin. They're readily available and have global diversity; they're adaptable to the flavor profile of so many cuisines. Just think - carrots quietly inhabit the background and remain a staple ingredient in recipes around the world: American, European, Middle Eastern, Asian and Mediterranean. - FamilyStyle Food
This Vietnamese-inspired recipe highlights the essence of carrots while making them a centerpiece; raw carrots have a sweet, refreshing crunch that can showcase the tang and heat of Southeast Asian flavors.
—FamilyStyle Food
Test Kitchen Notes
I love the combination of peanuts and carrots with a little acid and this salad is an interesting twist. The flavors are bright and fresh and will be a great addition to a buffet or alongside some other Asian-themed dishes. My teens also liked this dish! When I make it again, I'll probably cut back the lime juice just a little. Serve this soon after making, when it's at its tastiest! —healthierkitchen
Ingredients
-
1 pound
bunched carrots w/ fresh green tops
-
1 cup
shredded Savoy cabbage
-
4
green onions, white and light green parts thinly sliced
-
1/4 cup
fresh mint leaves, shredded
-
1/4 cup
roasted, unsalted peanuts; chopped
-
1/4 cup
fresh lime juice
-
2 tablespoons
roasted peanut oil
-
1 tablespoon
fish sauce
-
1 tablespoon
granulated sugar
-
1-2 teaspoons
Asian chili garlic sauce, to taste
-
1 teaspoon
peeled, grated fresh ginger
-
1
crushed, chopped garlic clove
Directions
-
Trim off the carrot tops; peel and cut carrots into thin ribbons or matchsticks using a knife, mandoline or vegetable peeler.
-
Toss the carrots with the cabbage, green onions, mint and peanuts in a large bowl.
-
To make dressing, whisk the lime juice, peanut oil, fish sauce, sugar, chili sauce, ginger and garlic in a small bowl until blended and sugar is dissolved.
-
Pour the dressing over the carrot mixture and gently toss to coat.
See what other Food52ers are saying.