Carrot and peanut butter salad

Name: Carrot and peanut butter salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 150 g packs Baby Carrots, scrubbed and shredded; 1 red chilli, deseeded and finely chopped; ½ iceberg lettuce, shredded; 3 salad onions, thinly sliced; 30 g salted roasted peanuts, roughly chopped; 25 g pack mint, leaves picked, most sliced, some left whole

This is great at a barbecue, especially as the dressing can be made ahead. Pile into a pulled-pork bun or enjoy with burgers.

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VegetarianLow in saturated fatSource of vitamin ASource of fibre1 of your 5 a day5 plant varieties

Serves6 as a side
CourseSide
Prepare20 mins
Cook-
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 x 150g packs Baby Carrots, scrubbed and shredded
1 red chilli, deseeded and finely chopped
½ iceberg lettuce, shredded
3 salad onions, thinly sliced
30g salted roasted peanuts, roughly chopped
⅔ x 25g pack mint, leaves picked, most sliced, some left whole

DRESSING

50g smooth peanut butter
1 clove/s garlic, crushed
1½ tbsp light soy sauce
1½ tbsp cold-pressed rapeseed oil (or other light oil)
1 tbsp clear honey
1 lime, juice
¼ tsp fine sea salt

For the dressing, in a bowl, whisk together all the ingredients and set aside. Mix together all of the remaining ingredients (apart from the whole mint leaves) in a large bowl and, just before serving, pour over the dressing. Mix well to combine, sprinkle over the remaining mint and serve.

Typical values per serving when made using specific products in recipe