Carrot Salad with Vietnamese Flavours

  • Preparation: 15min
  • Cooking Time: 0min
  • Serves: 4



– 80ml Lime Juice, plus lime wedges, to serve
– 30ml (2 tablespoons) fish sauce
– 4g (1 teaspoon) Palm Sugar
– 1 clove of Garlic, minced
– 1 Birdseye Chilli, minced (optional)
– 15ml (1 tablespoon) Leccino EVOO


– 500g cooked Chicken Thigh, shredded
– 1/4 medium head Green or Red Cabbage, shredded
– 2 Carrots, julienned
– 1 small Red Onion, thinly sliced
– 1 Green Jalapeño Chilli, thinly sliced
– 1/2 bunch fresh Thai Basil (or normal)
– 1/2 bunch fresh Coriander leaves and stems, roughly chopped
– 1½ cups roasted Peanuts, roughly chopped


Step 1

Put all the dressing components in an empty jar with a lid. Shake the content vigorously. Dressing done.

Step 2

Assemble the salad components on a platter. Set aside .

Step 3

Before serving give the dressing jar a shake and drizzle over the platter. Sprinkle with the Peanuts over the salad and serve with lime wedges on the side.



Fish sauce gives the dressing an umami base. Flavours is added via, Lime Juice, Garlic, Onions and herbs. We used herbs more like flavourful leaves. Sliced green jalapeño provided the heat. You can marinate the sliced Onion in the dressing to take the edge of the raw bite.