Thai Carrot Slaw with Fish Sauce Dressing
Crisp grated carrots tossed with red pepper, red onion, and beansprouts in a tangy fish sauce and lime dressing. Fresh chilli and coriander add brightness to this quick, vibrant side dish that pairs well with grilled meats or curries.
Ingredients
Instructions
- 1
Combine grated carrots, red pepper, red onion, and beansprouts in a bowl.
- 2
Mix chilli with fish sauce, lime juice, and sugar.
- 3
Pour dressing over the slaw and stir through coriander just before serving.
Tips
Stir in coriander just before serving to preserve its fresh flavour and colour.
Good to Know
Cover and refrigerate up to 2 days. Dressing may soften vegetables over time.
Prepare vegetables up to 4 hours ahead and store separately. Make dressing up to 1 day ahead. Combine and add coriander just before serving.
Serve at room temperature or chilled as a side with grilled chicken, fish, or Thai curries.
Common Mistakes
Add coriander too early to avoid wilting and loss of fresh flavour.
Don't over-dress to avoid a soggy slaw; add dressing gradually and toss to combine.
Substitutions
firmer texture