Photo: Anna Pelzer
Thai carrot salad
9 ingredients
Serves 4
openrecipes
Serve new season carrots as a side dish or as a light main dish
Estimated Nutrition (whole recipe, rough)
505
Calories
15g
Protein
15g
Fat
83g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tbsp Thai fish sauce
- 2 limes , juiced
- 1 tbsp palm sugar or soft brown sugar
- 2 shallots , finely sliced
- 2 red chillies , finely shredded
- 3 large carrots , finely shredded or grated
- 2 x 50g bundles, rice vermicelli noodles, soaked according to the pack instructions
- a small bunch mint , chopped
- a handful peanuts , toasted and chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes