in Thailand, Vietnam

Asian-inspired carrot and cucumber salad

updated

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Ingredients for 4 servings:

  • 3 m.-sized carrot(s)
  • 1 cucumber(s)
  • 3 cloves garlic
  • 6 tbsp soy sauce
  • 2 tbsp lemon juice
  • 1 small bunch of parsley
  • handful of peanuts
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

quick, easy, fresh, vegan and super tasty

Roast the peanuts over low heat without oil until golden brown. Peel and grate the carrots and cucumber. Finely chop the parsley and mince the garlic. Mix everything together and add the soy sauce and lemon juice. Season with salt and pepper to taste, and sprinkle the peanuts over the top before serving. It tastes even better when left to marinate. If it’s too sour without oil, you can add a little sesame or peanut oil.

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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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