Thai carrot salad

Thai carrot salad

By
From
Three Sisters Bake
Serves
4-6
Photographer
Helen Cathcart

This is my light, healthy and slightly more exotic take on coleslaw. Six ingredients, one glorious punchy dish. - Linsey

Ingredients

Quantity Ingredient
50g sesame seeds
3/4 red chilli, seeded (optional) and finely diced
150ml light coconut milk
1 lime, grated zest and juiced
400g grated carrot
3 tablespoons chopped coriander

Method

  1. Preheat the oven to 180°c.
  2. Spread the sesame seeds on a baking tray and toast in the oven for 6–8 minutes until they are golden brown and giving off a nutty aroma. Set aside to cool.
  3. In the meantime, make the dressing by combining the chilli, coconut milk, lime zest and juice.
  4. Mix the grated carrot with the chopped coriander and toasted sesame seeds. Add the dressing to the carrot mixture and mix thoroughly.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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