Description
Experience the vibrant flavors and textures of Burmese Grated Carrot Salad, a refreshing dish with carrots, lime juice, and peanuts.
Ingredients
Scale
- 2 cups Grated Carrots (Fresh and coarsely grated)
- 2 tablespoons Lime Juice (Freshly squeezed)
- 1 tablespoon Fish Sauce (Or soy sauce for vegetarian option)
- 1 teaspoon Shrimp Powder (Optional)
- 2 tablespoons Toasted Chickpea Flour (Optional)
- 1 small Jalapeño Pepper (Minced)
- 1 teaspoon Salt
- 1 cup Toasted Peanuts (Or cashews/sunflower seeds)
- 1/2 cup Golden Crispy Shallots (Or fried onions)
- 1/4 cup Chopped Cilantro (Or parsley)
Instructions
- Combine the grated carrots, lime juice, and fish sauce in a large bowl. Gently pound the carrots with a wooden spoon for 3-4 minutes to soften them and release their natural juices.
- Add the shrimp powder, toasted chickpea flour, minced jalapeño, salt, toasted peanuts, crispy shallots, and chopped cilantro into the bowl. Mix well.
- Toss everything together until evenly combined, ensuring each carrot strand is coated with the dressing.
- Transfer the salad to a shallow serving bowl and serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Burmese
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Burmese Grated Carrot Salad, Salad, Vegan Salad, Carrot Salad