Thai carrot salad is a easy and filling salad recipe that you can put together as side dish for any Asian meal.
Ready in 15 minutes, no cook, vegan salad with amazing flavor and crunch. If you are fan of Asian flavors, you are going to love this easy salad recipe.
You should totally try this recipe to know how good it is 🙂
This Thai Carrot Salad Is
Easy, quick and simple to make
Packed with crunchy vegetables
tossed in yet flavorful dressing
Vegan, easy to make it gluten free
Sweet, sour and spicy
wholesome and healthy.
To make this salad you will need very few ingredients apart from fresh vegetables. The vegetables used in this salad can be easily swapped with whatever you prefer.
Just keep the carrots as base and make this salad your own.
Here I have used shredded cabbage, finely chopped capsicums, fresh chopped cilantro leaves.
For dressing ingredients I have used a mix of soy sauce, minced ginger garlic, brown sugar, vinegar, a dash of lime juice, pound black peppercorns and salt. This dressing is a flavor burst and very delicious yet mild one.
I like this salad to be fairy dry, so I have used very less dressing here. Feel free to increase the quantity of dressing ingredients as per taste.
If you prefer a spicy salad you can add 1/2 tablespoon hot sauce or siracha to the dressing.
The star of this salad is roasted peanuts. They taste so good and crunchy. Keep the roasted crushed peanuts separately and add just before serving, You can also keep an extra bowl of roasted peanuts and add as required.
Variations With The Recipe
Along with carrots you can add shredded beets or zucchini in this salad.
To make it healthier you can add greens like chopped kale, bok choy greens or even baby spinach
To make this salad gluten free use tamari or liquid aminos instead of soy sauce.
Step By Step Method
Rinse and peel the carrots. You can now either shred the carrots or chop them into sticks using a julienne slicer. Also rinse and shred the cabbage.
Into a large bowl, place the shredded cabbage, chopped carrot along with sliced red onion and finely chopped capsicum.
Into a small bowl combine soy sauce, brown sugar, salt, minced ginger, crushed garlic cloves, vinegar and lime juice. Mix well.
Toss the dressing into the vegetables. Now you can also add some red pepper flakes for spice of you prefer.
Toss well, add chopped cilantro leaves and roasted peanuts.
Mix very well. Serve Thai style carrot salad immediately.
I hope you will try carrot salad thai style recipe and enjoy as much as we did.
