Vietnamese carrot salad

Ready in just 20 minutes, try this colourful dish for a punchy midweek salad

Ingredients

* 2 limes , 1 juiced and 1 cut into cheeks to serve * 3 tbsp fish sauce * 3 tbsp sweet chilli sauce * 2 cm chunk root ginger , finely grated * 3 large carrots , finely shredded - a mandolin does the job quickly * ½ white cabbage , very finely shredded * a large bunch mint , chopped * a large handful peanuts , toasted and chopped

Nutrition Information

147 kcalories, protein 5.8g, carbohydrate 20.4g, fat 5.2 g, saturated fat 0.9g, fibre 4.6g, salt 2.77 g

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