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Vietnamese carrot salad
- 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
- white cabbage , very finely shredded
- a large bunch mint , chopped
- a large handful peanuts , toasted and chopped
Directions:View on BBC Good Food
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