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Vegetarian
I love this salad. Crisp, tasty and really filling. The powerful flavour of the dressing is really fabulous, a great starter on its own or main course with a roasted corn fed chicken breast.
Servings 2
Calories 301 kcal
Prep Time15 mins
Total Time15 mins

Ingredients
 

  • 8 paper thin slices of lemon, cut into quarters
  • 2 medium organic carrots, peeled
  • 200 g white cabbage, (quarter roughly)
  • 100 g Kenya beans, cut into 2cm pieces
  • 10 cherry plum tomatoes, halved

For the dressing

  • juice of 3 large limes
  • 3 tbsp tamarind paste (Barts)
  • 3 tbsp Thai fish sauce
  • 2 garlic cloves, finely chopped
  • 2 tsp red chilli, heaped finely chopped
  • 3 tbsp light soy sauce
  • 1 tbsp caster sugar, heaped
  • 50 ml vegetable oil
  • 1 pinch salt, optional

Instructions
 

  • Place the lemon, beans and tomatoes into a large bowl.
  • Place the cabbage into the food processor attachment on the food processor and fit with the medium slicer blade.
  • Process the carrots, so they are finely sliced. Add to the bowl and mix well.

The Dressing

  • Place all of the dressing ingredients, apart from the oil, into a separate bowl and mix well, finally. Add the oil in a thin stream and mix well.
  • Pour over the salad and mix well, taste and re-season if needed. I generally find that there is enough seasoning with soy sauce and chilli pepper.
  • Leave for 20 minutes at room temperature, then re-mix and serve.
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Nutrition Facts
Thai Style Spicy Carrot Salad
Amount per Serving
Calories
301
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
4148
mg
180
%
Potassium
 
1795
mg
51
%
Carbohydrates
 
68
g
23
%
Fiber
 
14
g
58
%
Sugar
 
41
g
46
%
Protein
 
13
g
26
%
Vitamin A
 
12974
IU
259
%
Vitamin C
 
144
mg
175
%
Calcium
 
173
mg
17
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword cabbage, carrot, tomato
Course Salad
Cuisine Asia, ITV This Morning, Spring, Summer
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