Thai Carrot Salad
Ingredients1 h 25 m servings 183
- Place grated carrots in a large bowl.
- Combine sugar, water, and vinegar in a saucepan and bring to a boil; cook until sugar is dissolved, about 5 minutes. Reduce heat to medium; add garlic, fish sauce, and curry paste to sugar mixture and simmer until flavors blend, 2 to 5 minutes. Remove saucepan from heat and cool dressing completely, about 30 minutes.
- Stir lime juice and red pepper flakes into dressing and pour over carrots. Add peanuts and toss to coat. Refrigerate until chilled, at least 30 minutes.
- Cook's Notes:
- I usually double this recipe, as a large bag of carrots yields lots of salad.
- Using tamarind is the traditional method; however it is hard to find in regular grocery stores. Any Asian grocery store/market will have it. Lime juice makes a reasonably good substitution.
- The amounts of Thai red curry paste and red pepper flakes can be increased to suit your taste (it is Thai food after all).
- The dressing is very similar to one of the dipping sauces usually served with Thai spring rolls, so the dressing can be made on its own for that purpose. I have also used this as a dressing for a thin sliced cabbage slaw.
Per Serving: 183 calories; 5.4 34.3 3.5 0 332 Full nutrition
ReviewsRead all reviews 12
The recipe author basically says to adjust to your own taste, so I bumped up the red curry paste (it has a kick), cut back on the red pepper flakes, and the spiciness was just about perfect! By...
This recipe is a very authentic tasting Thai salad. All the flavours are working well together. My first thought was how can only carrot make this salad good tasting? Well it certainly does. The...
The sauce seemed to be more than was needed, so I saved it and have made the salad at least 3 times with the leftovers. Also added some fresh diced pineapple once, which made it even better. I j...
Tasted just like it does in any Thai restaurant, which is a compliment. The second time I made it I substituted sucralose for the sugar and it came out great. That's 774 fewer calories! I would ...
Really tasty and went well with other dishes, even those that weren't Asian in origin, bringing them to life with a real pop of flavor. Another time I would use less sugar and more carrots as ot...
Surprisingly good. My taster who dislikes vinegar went for seconds. The dressing would work for 1.5 pounds of carrots. I used 1/2 the sugar (plenty sweet) and did not use red pepper. Next time I...
Nice, I find it really sweet though. Double carrots/half dressing, even then the carrots are swimming in it!