Thai Carrot Salad


  • Dressing:
    • 60ml (4tbsp) fish sauce
    • 85ml (1/3 cup) brown sugar
    • 125ml 91/2 cup) lemon juice
    • 2 cloves of garlic, chopped
  • Salad:
    • 4 large carrots, grated or sliced with vegetable peeler or ½ cabbage, grated
    • 2-3 birds eye chillies, bruised
    • 60ml (4tbsp) unsalted peanuts
    • 30ml (2tbsp) ground dried shrimp
    • Coriander to garnish


  1. For the dressing combine all the ingredients in a jug.
  2. Mix well and set aside.
  3. For the salad toss the carrots in the dressing adding the chillis.
  4. Add half the peanuts and half the ground shrimps and toss.
  5. Serve garnished with peanuts and remaining shrimps.
  6. Top with coriander and serve.