Thai Carrot Salad

By VanessaS • 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

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.
In a medium bowl, combine carrots and cilantro. Toss with dressing and garnish with chopped peanuts.