Pic of Thai carrot salad

Thai carrot salad

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Thai carrot salad

Serves 4 20 min
A refreshing sweet and sour salad. This goes well with fishcakes, grilled salmon or chicken. It's also flavourful enough to be enjoyed with just a plate of brown rice. If you'd like to make this vegetarian, try using a little soy sauce or miso in place of the fish sauce.


  • 1½ tbsp caster sugar
  • juice of 2 limes
  • 1-2 tbsp Thai fish sauce
  • 1-2 small hot chillies, deseeded if you don't like things hot, and finely shredded
  • 500g carrots, coarsely grated
  • 2 spring onions, finely sliced, including the green
  • 2 handfuls coriander leaves
  • 100g salted peanuts, crushed (optional)


Prep time: 10 min
Cooking time: 10 min
  • Step 1

    Make the dressing: Dissolve the sugar in the lime juice. Add the fish sauce and chillies, bit by bit, tasting as you go until you have a good balance of hot, salty and sweet. Feel free to alter the proportions if you like.
  • Step 2

    Mix dressing into the carrots, add the spring onion and coriander and serve scattered with crushed peanuts if using.

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