Updated: Mar 5
Who is looking for simple Asian salad recipe whipped up in 6 minutes??
This Asian carrot salad is a Thai inspired dish that uses fish sauce.
The umami flavor from the fish sauce, sweetness from the carrots and the tanginess from lemon juice: all these flavors are melted together!
The best thing about this Asian carrot salad is the longer you leave it, the bolder the taste becomes.
That’s why I make it as apart of my Sunday meal prep and then have leftovers in my fridge!
Sunday dinner for my family of 4 in Japan!↓
<ASIAN CARROT SALAD>
＜Yield> 2 servings
<Prep time> 6 minutes (doesn't including resting time)
<Cook time> 0 minutes
2 cups carrot, shredded
3 cherry tomatoes
1 clove garlic
2 tablespoons lemon juice
1 tablespoon fish sauce
½ tablespoon Soy sauce
½ tablespoon sugar
Topping ( not optional! must have! haha)
-salted nuts (peanuts, almonds, walnuts etc)
-any fresh herb (coriander, parsley)
1. Shred the carrot into thin matchsticks. Chop the garlic finely. Cut the cherry tomatoes in half. Crush your favorite nuts.
2. In a bowl mix together the fish sauce, soy sauce, lemon juice and sugar. Mix to dissolve them completely.
3. Add in the shredded carrots, garlic and cherry tomatoes into the dressing (step 2). Toss and let them sit in the fridge for 15 minutes. Divide into plates and dress with generous amount of crushed nuts and herbs.
・I recommend using salted nuts but unsalted ones works as well.
・Toss everything together until all the carrots are coated with dressing. Resting for 15 minutes is very important to enhance the flavor.
・Chili oil also goes well in this recipe.
・For the plant based version, you can swap fish sauce for soy sauce. If that’s the case, I recommend adding Toasted sesame oil to add in more flavor.
・This is perfect for meal prep.
<Recommended side dish>
Store in an air-tight container in the fridge for up to 4 days.
<Did you try this recipe??>
Let me know by tagging me on Instagram
I love to see your creations!
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