Vietnamese Carrot Salad

Name: Vietnamese Carrot Salad
Ingredients: 2 limes; 3 tablespoons fish sauce; 3 tablespoons sweet chili sauce; 1 piece ginger root; 3 carrots; 1/4 white cabbage; 1 handful peanuts; 1 bunch mint

Savory - Vietnamese Carrot Salad by Ozana N. - Recipia

Vietnamese Carrot Salad - An explosion of flavors and textures Preparation time: 15 minutes Total time: 15 minutes Number of servings: 4 Discover a vibrant, healthy, and extremely easy-to-make salad recipe - Vietnamese Carrot Salad. This dish is not only a delicious side but also a fresh and colorful appetizer that will bring a touch of exoticism to your meals. Ingredients: - 2 limes (juice and zest) - 3 tablespoons fish sauce - 3 tablespoons sweet chili sauce - 1 piece of ginger root (about 5 cm) - 3 large carrots - 1/4 white cabbage (about 200 g) - 1 handful of unsalted peanuts, chopped - 1 bunch of fresh mint Step by step: 1. Preparing the ingredients Start by washing all the vegetables well. The carrots and cabbage will be finely sliced, so make sure you have a sharp knife. Peel the carrots and cut them into thin strips (you can use a peeler or a grater with large holes to get long strips). The cabbage should also be finely sliced into thin strips to integrate perfectly into the salad. 2. Preparing the dressing In a small bowl, mix the lime juice (about 3 tablespoons) with the fish sauce and sweet chili sauce. Add the grated ginger (for an intense flavor, grate the ginger using a fine grater). Mix well until all the ingredients are combined. This dressing will give the salad a fresh flavor and a slightly spicy taste. 3. Assembling the salad In a large bowl, combine the carrots, cabbage, and finely chopped mint. Chop the mint with a sharp knife to release its aroma. Pour the dressing over the vegetables and mix well so that all the ingredients are evenly coated. Let the salad sit for a few minutes to allow the flavors to combine. 4. Serving Before serving, sprinkle the chopped peanuts on top of the salad for added crunch. The Vietnamese Carrot Salad can be served as a side dish alongside meat or fish dishes, but it is also an excellent appetizer, full of freshness. Practical tips: - For a vegan version, you can replace the fish sauce with soy sauce or a tahini-based dressing. - You can also add other vegetables, such as cucumber or red bell peppers, to bring more colors and textures. - If you like spicy flavors, feel free to add more chili sauce or even some slices of fresh chili. Personal note: A unique detail of this recipe is that, due to the acidity of the lime juice, the salad can be prepared a few hours in advance without losing its vibrant taste. This makes it perfect for festive meals or picnics, bringing a touch of sunshine and freshness to your table. Enjoy this Vietnamese Carrot Salad, a simple yet flavorful recipe that will delight your guests!

Vietnamese Carrot Salad

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