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Mandalay grated carrot salad from Burma: Rivers of Flavor by Naomi Duguid

  • carrots
  • chickpea flour
  • coriander leaves
  • fish sauce
  • limes
  • peanut oil
  • dried shrimp
  • Asian shallots
  • raw peanuts
  • green cayenne chiles

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Notes about this recipe

  • sosayi on March 20, 2018

    I'll reiterate the praise for this salad. Addictive in its simplicity. I did have the toasted chickpea flour and dried shrimp powder on hand and liked them in the dish. I tried it before I added them and while they did add a more complex flavor, the lime and fish sauce combo on its own did nicely flavor the carrots without it. I didn't measure my carrots exactly, so may have had extra, but that being said I did boost the amount of all ingredients to give even more flavor to the salad. I'd make again for sure.

  • Bloominanglophile on January 18, 2018

    Another note of praise for this delicious salad. I was a bit wistful when my daughter scooped up the last of it (but I couldn't blame her). I will just have to make it again soon!

  • westminstr on August 19, 2016

    I made this salad again, this time lacking the chickpea flour, dried shrimp powder and shallots. It was still good but I missed the shallots especially. I added extra peanuts to compensate but it wasn't the same. Much quicker though since I had a time crunch and very tasty with rice.

  • TrishaCP on April 01, 2016

    This is a great tasting salad, although I skipped the dried shrimp powder since I did not have it on hand. The balance of flavors really works beautifully together.

  • westminstr on August 01, 2013

    This was a good carrot salad, even without the toasted chickpea flour. A nice no-cook option for a hot day.

  • Allegra on December 13, 2012

    I've been having excellent luck with all the salads in this book, and the grated carrot salad has been the best of the lot so far. Really fast and easy, and a wonderful way to make the humble carrot soar. This one will make an appearance every time Burmese cuisine is on the menu.

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