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Carrot Mango Shallot Roasted Peanut Salad

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  • Serves: 2-4
  • Prep Time: 15 mins
  • Ready in: none
  • Difficulty: Very Easy
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Carrot Mango Shallot Roasted Peanut Salad

The weather is warming up and it’s the perfect time to enjoy a fresh summer salad and what could be better than a fantastic homemade dressing.


  • 4 medium organic carrots, cut in very fine strips
  • 5 banana shallots, peeled and sliced very thinly
  • 1 green under ripe mango, in very thin strips
  • 1 small can water chestnuts finely sliced
  • Dressing
  • ½ small red chilli, very finely chopped
  • 1 tbsp Nam Pla (fish sauce)
  • 4 cloves garlic, 3 finely chopped and cooked in a little oil until golden (this really changes the flavour of the garlic) 1 finely pasted raw
  • 2 tbsp palm sugar or soft brown sugar, crushed
  • finely grated zest and juice 4 large limes
  • 2 tbsp any oil
  • pinch salt and freshly ground pepper
  • To finish
  • 5 heaped tbsp fresh coriander, roughly chopped
  • 5 heaped tbsp fresh Thai basil roughly chopped
  • 150g salted Jumbo peanuts, roughly chopped and toasted
  • 1 medium ripe avocado, 1cm cubes

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  • Place the carrots, shallots and mango into a separate bowl and mix well.
  • In a separate bowl, place the chilli, Nam Pla, garlic, palm sugar, lime juice (all 3) and zest from 2 limes, oil mix really well, then season with salt and pepper.
  • Pour over the raw veg and leave for 30 minutes to soften slightly.
  • When ready to serve, add the coriander, basil, peanuts and avocado really mix well.
  • Serve.

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