Carrot, courgette and noodle salad

Name: Carrot, courgette and noodle salad
Yield: 4
Ingredients: 1 Tbsp Fish sauce; 1 tsp Soy sauce; 1 tsp Sesame oil; 1 Lime, zest and juice; 1 small knob Ginger, finely grated; 1 sprinkle Palm sugar, finely grated, or use 1 tsp mirin; 1 large Carrot, peeled into ribbons (Main); 1 Courgette, peeled into ribbons (Main); 1 large handful Rice noodles, cooked (Main); 1 small handful Fresh mint, leaves; 1 small handful Coriander leaves; ¼ cup Roasted unsalted cashews, crushed, or use peanuts

for 4 people

Tam West

Warren Elwin

Food writer

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A nutritious side dish for winter.

Dressing

1 Tbsp	Fish sauce
1 tsp	Soy sauce
1 tsp	Sesame oil
1	Lime, zest and juice
1 small knob	Ginger, finely grated
1 sprinkle	Palm sugar, finely grated, or use 1 tsp mirin

Salad

1 large	Carrot, peeled into ribbons (Main)
1	Courgette, peeled into ribbons (Main)
1 large handful	Rice noodles, cooked (Main)
1 small handful	Fresh mint, leaves
1 small handful	Coriander leaves
¼ cup	Roasted unsalted cashews, crushed, or use peanuts

Directions

Whisk together fish sauce, soy sauce and sesame oil, lemon zest and juice, ginger and a little grated palm sugar or 1 tsp mirin. Chill.
Peel carrot and courgette into ribbons and toss together with cooked rice noodles, fresh mint and coriander leaves and crushed cashews or peanuts. Add dressing to taste.