Asian Carrot Salad

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	40 mins
Course	Side Dish
Cuisine	European
Servings (Default: 3)

Ingredients

Instructions

Put the grated carrots in a salad bowl. Halve the cocktail tomatoes and add. Wrap the peanuts in a kitchen towel, pound them with a rolling pin and add them to the salad bowl as well.
Finely chop the garlic and chilli pepper. Squeeze the lime and pour the juice from it into a container. Quarter the rest of the lime and add to the carrots. Add the brown sugar, fish sauce, garlic and chilli to the lime juice and mix well. Then pour over the carrot salad and mix vigorously.
Let it steep briefly and serve. Of course, do not eat the lime leftovers, these are only for the taste. The carrots absorb the heat of the chilies very well, so that the salad gets just the right heat.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.