I thought I'd post a picture of my carrot slaw from a previous post I wrote for a dinner I did with my friends. I like this carrot slaw because it has no oil in it and it's very refreshing. Yes it uses fish sauce for the dressing but it's strong pungent flavour disappears once the other flavours are added creating something savoury and complementing the dish. This salad is very easy to prepare, it's not expensive to make and it can be whipped up in no time at all.
The trick to this is finely julienning the carrots. If you have a mandoline that would really do the trick. If not you'll have to do it the hard way like I did. Use your vegetable peeler and shave the carrots then slice very very finely in long strands.
5 medium-sized carrots, peeled and julienned
1 granny smith apple, julienned
1/4 cup of toasted peanuts, pounded
3 tbsp raisins
Toss carrots, apples and raisins with some of the dressing (recipe is below) and top with ground peanuts before serving.
Dressing:
3 tbsp fish sauce
2 generous tbsp of brown sugar
1 thai bird's eye chili, minced (remove the seeds and white pith if you don't want it hot)
1 tbsp of water
juice and zest of 1 lime
1 tbsp of chopped cilantro
In a non-reactive bowl, pour in fish sauce, lime juice, water and sugar. Stir to dissolve the sugar and add birds eye chili, lime zest and chopped cilantro. Adjust seasoning to taste. Use this as dressing to the carrot slaw.
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