A tasty Thai-style salad that we served with barbecued chicken.
Thai carrot & radish salad – serves 4
- 4 tbsp sweet chilli sauce
- 1 lime, zested and 2 tbsp juice
- 1 tsp fish sauce
- 1 Little Gem lettuce (we could only find Romaine the day we made this)
- 2 carrots, cut into thin batons
- 10 radishes, finely sliced
- 4 scallions, sliced finely on the diagonal
- a handful of coriander, roughly chopped
Mix the chilli sauce with the lime zest and juice, and fish sauce to make the dressing.
Arrange the lettuce leaves in a large bowl. Toss all the remaining ingredients with the dressing and add to the lettuce. Serve immediately.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 