Mandalay grated carrot salad
Salad / Summer / Naomi Duguid / Serves: 4

225g carrots, coarsely grated (about 2 cups)
1 tbsp fresh lime juice, or more to taste
1 tsp fish sauce
2 tsp Dried Shrimp Powder
1 tsp Toasted Chickpea flour
1 tsp minced cayenne chile, or substitute a pinch of Red Chile Powder
1/2 tsp salt, or to taste
1 tbsp Chopped Roasted Peanuts
1-2 tbsp Fried Shallots
2 tbsp chopped coriander or finely chopped mint or Vietnamese coriander leaves


Cut the carrots into matchsticks instead of grating them.


Naomi Duguid
Burma, Rivers of Flavor

Place the grated carrots in a large mortar or a bowl and add the lime juice and fish sauce.
Lightly pound or press with the back of a wooden spoon for several minutes to break them down a little.

Transfer to serving plate or shallow bowl.
Add the shrimp powder and toasted chickpea flour and toss thoroughly.
Add the chile and salt and toss.

Just before serving add the peanuts and shallots and toss, then add the chopped herbs and toss again.
Taste and adjust flavourings if you wish (I often add an extra squeeze of lime juice) before serving.