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Thai Carrot Salad: A Fresh and Flavorful Dish

Thai Carrot Salad: A Fresh & Flavorful Dish

Thai Carrot Salad! Crunchy carrots, zesty Thai dressing, and herbs make this salad a quick, flavorful, and nutritious dish."
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Course: Salad
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large carrots, peeled and julienned (or grated)
  • ½ red bell pepper, thinly sliced
  • 1 tablespoon chopped mint (optional)
  • 2 tablespoons toasted peanuts (optional)
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian version)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or palm sugar
  • 1 small chili pepper, finely chopped (adjust to your spice preference)
  • 1 tablespoon sesame oil
  • Salt and pepper to taste

Equipment

  • Cutting board For chopping the vegetables and herbs.
  • Sharp knife: A good, sharp knife is key to slicing your carrots and other veggies thinly
  • Grater or julienne slicer A grater or julienne slicer is essential for turning the carrots into thin, long strips, which will make the salad easier to eat and allow the dressing to soak in better.
  • Large mixing bowl You’ll need a bowl to toss the salad ingredients and mix the dressing
  • Small bowl For mixing the dressing ingredients together before pouring them over the salad.
  • Whisk or spoon :To blend the dressing ingredients thoroughly.

Method
 

  1. Prepare the vegetables: Using a grater or julienne slicer, shred the carrots into thin strips. Place them in a large mixing bowl. Add the thinly sliced red bell pepper and chopped herbs (cilantro and mint). If you’ve toasted the peanuts, add them to the mix as well.
  2. Make the dressing: In a small bowl, combine the lime juice, fish sauce, rice vinegar, honey (or palm sugar), and sesame oil. Stir in the finely chopped chili pepper, adjusting the amount based on how spicy you want the salad to be. Taste and adjust the seasoning by adding salt or pepper as needed.
  3. Toss the salad: Pour the dressing over the vegetables and toss everything together until the carrots and peppers are well-coated. Make sure the dressing is evenly distributed, allowing the flavors to blend.
  4. Serve: Once the salad is well-mixed, serve it immediately or chill it in the fridge for a few minutes to enhance the flavors. If you prefer a crunchy texture, serve the peanuts on the side so they don’t get soggy in the dressing

Notes

Thai Carrot Salad is incredibly versatile. You can adjust the level of sweetness by adding more honey or palm sugar, or make it tangier by adding extra lime juice. It pairs beautifully with grilled meats or can be served as a standalone dish. The addition of fresh herbs like mint adds an extra layer of freshness, while peanuts give it a crunchy texture.