Equipment
Ingredients
Roasted Carrots
- 900 g carrots, peeled and halved lengthwise
- 30 ml neutral oil
- 5 g salt
Nuoc Cham Dressing
- 60 ml fresh lime juice
- 45 ml fish sauce
- 30 g palm sugar, finely chopped or grated
- 2 garlic, minced or grated
- 1 bird's eye chili, thinly sliced
Assembly
- 2 navel oranges, peeled and segmented (suprèmed)
- 80 g roasted cashews, roughly chopped
- 15 g fresh cilantro, leaves picked
- 15 g fresh mint, torn
Nutrition (per serving)
Method
Preheat the oven to 220°C (425°F). Place the peeled and halved carrots on a large rimmed baking sheet.
Toss the carrots with neutral oil and salt until thoroughly coated. Arrange them in a single layer without overcrowding to ensure roasting rather than steaming.
Roast the carrots for 30-35 minutes, turning halfway through, until they are tender and caramelized with golden-brown edges.
While carrots roast, prepare the dressing. In a small bowl, whisk together the lime juice, fish sauce, palm sugar, minced garlic, and sliced chili. Whisk vigorously until the sugar is fully dissolved.
Using a sharp knife, cut the top and bottom off the oranges. Stand them upright and slice off the peel and pith following the curve of the fruit. Slice between the membranes to release the segments (suprèmes) into a bowl.
Place the warm roasted carrots in a large salad bowl. Drizzle with half the dressing and toss gently to let the carrots absorb the flavors while warm.
Add the orange segments, cilantro, mint, and roasted cashews. Add remaining dressing to taste and toss gently to combine. Serve immediately.
Chef's Notes
- Dress the carrots while they are still warm; the heat opens the vegetable's pores allowing the salty-sour dressing to penetrate deeper.
- For maximum crunch, toast the cashews in a dry pan for 2-3 minutes just before serving, even if they were bought 'roasted'.
- The balance of the dressing is key: it should taste salty, sour, sweet, and spicy all at once. Adjust the sugar or lime juice to find your perfect equilibrium.
- If you cannot find palm sugar, light brown sugar mixed with a teaspoon of maple syrup makes a decent alternative for depth of flavor.
Storage
Refrigerator: 2 days — Store components separately. If mixed, consume within 24 hours as herbs will wilt and nuts will soften.
