I got this recipe from the cook at my favorite Thai restaurant in Cincinnati. His carrot salad was one of his most popular salads/appetizers, people would buy multiple orders to go so they could bring this as a take along dish to an event. This is even better made a day ahead.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place grated carrots in a large bowl.

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  • 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.

Nutrition Facts

183 calories; protein 3.5g 7% DV; carbohydrates 34.3g 11% DV; fat 5.4g 8% DV; cholesterolmg; sodium 332.5mg 13% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/29/2014
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 all means, use rice vinegar, IMO it's really important to the authentic flavor of this salad. I did add a little bit of chopped cilantro, otherwise, followed the recipe. Enjoyed, this is a really nice and easy addition to an Asian meal. Read More
(3)
18 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/29/2014
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 all means, use rice vinegar, IMO it's really important to the authentic flavor of this salad. I did add a little bit of chopped cilantro, otherwise, followed the recipe. Enjoyed, this is a really nice and easy addition to an Asian meal. Read More
(3)
Rating: 5 stars
08/20/2018
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 others have suggested, to reduce calories, and will try with the red pepper flakes when not offering it to children. Read More
(2)
Rating: 4 stars
07/25/2015
Nice, I find it really sweet though. Double carrots/half dressing, even then the carrots are swimming in it! Read More
(2)
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Rating: 4 stars
05/25/2015
This was great, but there is at least twice as much dressing as needed. I followed the recipe and had carrot soup. Scooped it out with a slotted spoon into a dry bowl and it was delicious. I used 1/4 of the red pepper flakes and it was still plenty spicy, especially after a few hours. Read More
(2)
Rating: 5 stars
04/21/2019
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 dressing is so flavourful. Very yummy. I made the half of the dressing and it was the perfect amount. Very very nice salad. Thanks you. Read More
(2)
Rating: 5 stars
06/29/2018
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'll use more of the red curry paste. I'll definitely use this for a potluck. Read More
(2)
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Rating: 5 stars
12/21/2018
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 also advise that you half the amount of red pepper flakes. Read More
(2)
Rating: 5 stars
04/10/2019
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 just sprinkle the nuts on top. Many compliments! Thanks for the recipe. Read More
(2)
Rating: 5 stars
09/01/2015
Made half the dressing. This is a great salad. Read More
(2)