Gently warming garlic and jalapeno in oil infuses this vibrant carrot sauce with aromatic flavor, while fish sauce brings savory, funky notes and cilantro and lime add brightness.
| Level: | Easy |
| Total: | 10 min |
| Prep: | 5 min |
| Cook: | 5 min |
| Yield: | about 1 cup |
| Level: | Easy |
| Total: | 10 min |
| Prep: | 5 min |
| Cook: | 5 min |
| Yield: | about 1 cup |
Ingredients
- 2 tablespoons vegetable oil, like soy, peanut, or corn
- 1/2 to 1 jalapeno (with seeds), stemmed and minced
- 6 cloves garlic, minced
- 2 tablespoons sugar
- 1/2 pound carrots, grated
- 3 tablespoons chopped fresh coriander leaves (cilantro)
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons Southeast Asian fish sauce
- 1 scallion (white and green), chopped
Instructions
- In a small skillet, combine the oil, jalapeno, and garlic. Place the skillet over medium heat and cook, stirring, until fragrant, about 5 minutes. Remove the skillet from the heat, add the sugar, and stir until dissolved. Transfer to a medium bowl and cool.
- Add the carrot, coriander, lime juice, fish sauce, and scallion to the jalapeno mixture and mix well. Store in the refrigerator for up to 3 days.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 168 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 5 g |
| Sugar | 20 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 553 mg |
| Serving Size | 1 of 2 servings |
| Calories | 168 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 5 g |
| Sugar | 20 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 553 mg |