Thai Carrot Salad

Thai style carrot salad with crunchy roasted peanuts

3.23 from 18 votes

Thai carrot salad is a easy and filling salad recipe that you can put together as side dish for any Asian meal. Ready in 15 minutes, no cook, vegan salad with amazing flavor and crunch. If you are fan of Asian flavors, you are going to love this easy salad recipe.

Prep Time15 mins

Total Time15 mins

Course: Salad

Cuisine: Asian, thai

Keyword: Thai carrot salad

Servings:

Calories: 193kcal

Author: Harini

Ingredients

For salad

2 carrots about 2 cups shredded
1 cup cabbage shredded
1/2 cup red onions finely sliced
1/2 cup peppers finely chopped
1/4 cup cilantro leaves finely chopped
1/2 cup roasted peanuts crushed coarsely

For the Thai dressing

2 tablespoons soy sauce use tamari for gluten free variation
1 inch ginger peeled and minced
3 cloves garlic peeled and minced
1 teaspoon rice vinegar can sub with extra lime juice
1 teaspoon brown sugar Or palm sugar or coconut sugar
1 tablespoon lime juice
1/2 teaspoon cracked black peppercorns
1 teaspoon sesame oil
salt to taste

Instructions

Rinse the carrots and peel them. You can ether shred the carrots or chop them into sticks using a julienne slicer. Also rinse well and shred the cabbage.
Into a large bowl or salad bowl, place the shredded cabbage, chopped carrot along with sliced red onion and finely chopped capsicum.
Into a small bowl or combine measured oil, soy sauce, brown sugar, salt, minced ginger, crushed garlic cloves, vinegar and lime juice. Mix well with a fork to emulsify a bit
Toss the prepared dressing into the vegetables. Now you can also add some red pepper flakes for extra spice of you prefer.
Toss the salad well, add chopped cilantro leaves and roasted peanuts.
Mix very well again. Serve the Thai style carrot salad immediately.

Notes

If you want to make this salad oil free, just skip sesame oil in the dressing.
You can also use light olive oil instead of sesame oil.
The recipe can be doubled

Nutrition facts are estimates.

Nutrition