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.
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.
Add ingredients from Vickery TV straight to your favourite online supermarket
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.
