Thai Carrot Salad

By • February 26, 2011 • 0 Comments

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Author Notes: I became a big fan of grated carrot salads on study abroad in Paris - I think I ate it for lunch every other day. This is my Thai version. I sometimes add cucumber, green mango and lump crab to make it a main course, but I like it with just carrot as a side to a simply prepared seafood.VanessaS

Serves 4

  • 1 garlic clove
  • 1 inch piece of ginger
  • 1/2 lime, zested and juiced
  • 1/2 teaspoon soy sauce
  • 2 tablespoons rice wine vinegar
  • 1/2 teaspoon fish sauce
  • 2 teaspoons brown sugar
  • 3 cups grated carrots
  • 2 tablespoons chopped cilantro
  • 1/4 cup chopped peanuts
  1. Grate garlic and ginger with a microplane into a small bowl. Add lime zest, juice, soy sauce, fish sauce and sugar and mix. Leave to sit for 5 minutes.
  2. In a medium bowl, combine carrots and cilantro. Toss with dressing and garnish with chopped peanuts.

Tags: raw, Salads, Thai

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