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Carrot salad with ginger and coriander

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Ingredients for 2 servings:

  • 2 cup(s) carrot(s), grated, (about 5-6 medium)
  • 2 cloves garlic, crushed + finely chopped
  • Ginger, finely chopped, 3 cm
  • ½ tsp brown sugar
  • 1 tsp fish sauce
  • 1 lemon(s), juice, to taste
  • 1 bunch coriander greens, coarsely chopped
  • 2 tbsp peanuts, chopped, roasted (or whatever nuts you have)

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Asian salad side dish

Mix the ingredients, then stir in the coriander and peanuts and let it sit in the refrigerator for 1 hour! In this recipe, you can swap the coriander for fresh parsley (for a more exciting twist, add cilantro).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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