Bangkok baby Thai spice carrot salad

SERVES 8

SALAD

8-10 carrots, grated (you want approximately 6 cups of grated carrot)

250g green beans, topped

and tailed, roughly chopped

2 spring onions, white and

green parts, finely sliced

250g cherry tomatoes, halved

1 cup fresh coriander,

roughly chopped

½ cup salted roast peanuts,

roughly chopped

NAM PLAH PRIK DRESSING

3 tbsp fish sauce

2 tbsp rice vinegar

or white vinegar

2 tbsp coconut sugar or

soft brown sugar

1 garlic clove, peeled, crushed

and finely chopped

2-3 red chillies, finely chopped

(more if you like it hot)

½ cup fresh lime juice

1 tbsp sesame oil 1 To prepare the salad: In a large serving bowl, mix the carrots, beans, spring onions and cherry tomatoes with half of the coriander and peanuts.

2 To prepare the dressing: In a small mixing bowl, combine all the ingredients and whisk until the sugar dissolves.

3 To serve, pour the dressing over the salad and mix until well combined. Scatter over the last of the coriander and peanuts.