The other day when I cooked Thai flavoured Chicken for dinner, I wanted to serve something refreshing. And I made this salad. Because it was so good, I wrote down how I made it. Today I made it again according to my notes, and I added Coriander leaves, even though I knew I would receive complaints from my husband. The salad tasted great with Coriander.
Makes
4 Servings
Ingredients
2 Carrots *cut into thin strips
1/4 Red Onion *thinly sliced
1 Tomato *cut into small pieces
Coriander *optional
Dressing
1 clove Garlic *finely chopped
1 tablespoon Lime Juice OR Lemon Juice
1 tablespoon Fish Sauce
1 tablespoon Sugar
Chilli Flakes as required
Method
- Place Carrot and Red Onion in a mixing bowl. Add all the dressing ingredients and mix well. Set aside for 10 minutes.
- Before you serve, add Tomato and mix to combine. You may wish to mix some Coriander leaves as well, or just place Coriander on top, so that it would be easy to avoid it.
- *Note: Coarsely chopped Roasted Peanuts can be a good addition.
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