ASIAN CARROT SALAD
Who is looking for simple Asian salad recipe whipped up in 6mins??
This Asian carrot salad is Thai inspired dish using fish sauce.
Umami flavor from fish sauce, sweetness from carrot and tanginess from lemon juice.
All flavor are melted together.
Good thing about this Asian carrot salad is longer your leave, the bolder the taste becomes.
That’s why I make one on Sunday meal prep, and still have leftovers in my fridge!
Sunday dinner for my family of 4 in Japan!↓
<ASIAN CARROT SALAD>
＜Yield> 2 servings
<Prep time> 6 mins ( not including resting time)
<Cook time> 0min
2 cups of shredded carrot
1 clove of garlic
3 cherry tomatoes
-1 tbsp of fish sauce
-½ tbsp of soy sauce
-2 tbsp of lemon juice
-½ tbsp of sugar
Topping ( not optional! must have! haha)
-salted nuts ( peanuts, almond , walnuts)
-any fresh herb ( coriander, parsley)
1: shred carrot into match thin sticks. Chop garlic finely. Cut cherry tomato in half. Crush your favorite nuts.
2; In a bowl, mix 1 tbsp of fish sauce, ½ tbsp of soy sauce, 2 tbsp of lemon juice, and ½ tbsp of sugar. Dissolve them completely.
3; Add shredded carrot , garlic and cherry tomato into the dressing (process 2). Toss and let them sit in a fridge for 15mins. Transfer onto the plate and dress with generous amount of crushed nuts and herb.
・I recommend to use salted nuts but unsalted one works also.
・Toss everything together until all the carrot is coated with dressing. Resting 15mins is very important to enhance more flavor.
・Chili oil also go well in this recipe.
・For the plant based version, You can swap fish sauce for soy sauce. If that’s the case, I recommend to add Toasted sesame oil to add more flavor.
・Perfect for meal prep.
<Recommended side dish>
Store it in a air-tight container in the fridge for 4 days.
<Did you try this recipe??>
Let me know by tagging me on Instagram
Love to see your creations!