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The weather is warming up, and it's the perfect time to enjoy a fresh summer salad and what could be better than a fantastic homemade dressing.
Calories 453 kcal
Prep Time15 mins
Total Time15 mins

Ingredients
 

  • 4 medium organic carrots, cut in very fine strips
  • 5 banana shallots, peeled and sliced very thinly
  • 1 green under ripe mango, in very thin strips
  • 1 small can water chestnuts , finely sliced

Dressing

  • 0.5 small red chilli, very finely chopped
  • 1 tbsp Nam Pla (fish sauce)
  • 3 garlic cloves, 3 finely chopped and cooked in a little oil until golden (this really changes the flavour of the garlic)
  • 1 garlic clove, 1 finely pasted raw
  • 2 tbsp palm sugar or soft brown sugar, crushed
  • 4 large limes juice and finely grated zest
  • 2 tbsp any oil
  • 1 pinch salt and freshly ground black pepper

To finish

  • 5 tbsp fresh coriander, heaped roughly chopped
  • 5 tbsp fresh Thai basil, heaped, roughly chopped
  • 150 g salted Jumbo peanuts, roughly chopped and toasted
  • 1 medium ripe avocado, 1cm cubes

Instructions
 

  • Place the carrots, shallots and mango into a separate bowl and mix well.
  • In a separate bowl, place the chilli, Nam Pla, garlic, palm sugar, lime juice (all 3) and zest from 2 limes, oil mix really well, then season with salt and pepper.
  • Pour over the raw veg and leave for 30 minutes to soften slightly.
  • When ready to serve, add the coriander, basil, peanuts, and avocado mix really well.
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Nutrition Facts
Carrot Mango Shallot Roasted Peanut Salad
Amount per Serving
Calories
453
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Sodium
 
590
mg
26
%
Potassium
 
893
mg
26
%
Carbohydrates
 
34
g
11
%
Fiber
 
10
g
42
%
Sugar
 
10
g
11
%
Protein
 
13
g
26
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Dressings & Sauces, Salad
Cuisine Asia, ITV This Morning, Spring, Summer
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