Photo: Anna Pelzer
Vietnamese carrot salad
8 ingredients
Serves 4
openrecipes
Ready in just 20 minutes, try this colourful dish for a punchy midweek salad
Estimated Nutrition (whole recipe, rough)
230
Calories
10g
Protein
14g
Fat
21g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Carrot | 1 medium (61g) | 25 |
| White Cabbage | 1 cup shredded (89g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sauce | not in our table | 0 |
| 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
- 2 limes , 1 juiced and 1 cut into cheeks to serve
- 3 tbsp fish sauce
- 3 tbsp sweet chilli sauce
- 2 cm chunk root ginger , finely grated
- 3 large carrots , finely shredded - a mandolin does the job quickly
- ½ white cabbage , very finely shredded
- a large bunch mint , chopped
- a large 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