Shaved carrot, courgette & radish w/ peanut, lime & chilli dressing
Tuesday, 4th June 2019 by Lola De Mille
thai carrot salad

This recipe was created by Lola DeMille, a GC member and chef. She shares her thoughtful, veg-led recipes with us using her veg bag ingredients. Follow her on instagram or find out more about her work on her website

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This dish is ideal for when you are cooking for one or two and turning the oven on feels like an effort. A pad thai style salad with mostly UK produce. This is great with kohlrabi or fennel too.

It’s worth getting a good speed peeler or becoming confident with a Japanese mandolin. You could do this in a food processor with a slicing attachment too, but make sure they aren’t too thick, you want them to soften and soak in the dressing. Miso is the key here, almost everything else is interchangeable once you get the sweet/spicy/acidic balance right.

 

Makes 1 large salad

 

Ingredients

Salad 

2 carrots

1/4 white cabbage

Small bunch of radishes

1 large or 2 small courgettes

 

Dressing 

2 spring onions

½ bunch or coriander, stalks and all

2-3 garlic

Big heaped tbsp miso

Squeeze of agave or big pinch sugar

Tbsp peanut butter

Tbsp tamari

1 juicy lime

Chilli flakes or fresh chilli to taste

 

Toppings

Toasted pumpkin, sesame, cashews or peanuts, or a mix of the above

 

Method

Shave the veg into a bowl. Blitz all the dressing ingredients in a blender or with a whisk until a smooth honey consistency (add water if needed)

Add dressing to veggies and mix really well, some gentle scrunching with your hands will really work in the dressing. Leave for 5 mins to soften. Top with the crunchy bits

Author name: 
Lola De Mille