Thai carrot and red cabbage salad

A delicious and substantial salad with amazing Thai flavours 

We recently had a lovely weekend away where our hosts cooked the most amazing meals- they were catering for 11 adults and 4 children and they went to so much time and effort to feed us all. All of the food was delicious and I’ve asked for all the recipes, but one of the absolute stars was a grated vegetable salad which had Thai flavours. It’s really something that I would never have thought of doing and it’s really inspired me!

I don’t yet have that specific recipe, but we were heading off to a BBQ this weekend with our neighbours and I wanted to create something similar with what we already had in, which happened to be lots of carrots and a red cabbage!

One of the keys to this is in being able to grate the ingredients- now this could have been done by hand but would have taken a lot of time and also been very messy- to be honest I don’t think I would have attempted it without the grating function on my mixer- I am lucky enough to have a really amazing mixer from Cuisinart which was a wedding present from my very generous gdparents- this is the first time that I have used the grating function and it is amazing!

So lots of grating is involved, and then the real key is in the flavours that you are adding to the salad- if you’ve never used fish sauce it can be a bit daunting, but it really does add incredible flavour.

 

My Recipe

Serves: 6-8
Syns: 1 syn per portion
Healthy Extra:

Ingredients

  • 1/2 a red cabbage, finely grated
  • 8 carrots, finely grated
  • a handful of finely chopped fresh mint
  • juice of 2 limes
  • 2 tbsp fish sauce
  • 1 tbsp honey
  • 2 tsp sesame oil
  • A few toasted sesame seeds to garnish

Method

  1. Mix together the lime juice, fish sauce, honey and sesame oil
  2. Toss together the grated cabbage, carrot and mint
  3. Pour over the dressing, toss together with your hands and then sprinkle a little extra mint and some sesame seeds over the top.

Additional Info

Makes a fantastic side to lots of dishes, we served it alongside barbecued meat, new potatoes and another salad.

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