This vibrant and refreshing Thai Carrot Salad is a delightful blend of crunchy vegetables, fragrant herbs, and a zesty dressing that brings everything together. The sweetness of the carrots is perfectly balanced with the tangy lime juice, the kick of chili, and the nuttiness of roasted peanuts. Fresh cilantro and mint add a burst of flavor, while a hint of fish sauce gives it that authentic Thai taste. It’s a quick and easy dish that’s perfect as a light lunch, a side for grilled meats, or even a healthy snack.
Ingredients:
- 4 large carrots, peeled and julienned or grated
- 1/4 cup roasted peanuts, roughly chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1 red chili, thinly sliced (optional for heat)
- 2 green onions, thinly sliced
Dressing:
- 2 tablespoons lime juice
- 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 clove garlic, minced
- 1/2 teaspoon grated ginger
- 1 tablespoon sesame oil
Instructions:
- Prepare the Vegetables:
- In a large bowl, combine the julienned or grated carrots, chopped peanuts, cilantro, mint, chili, and green onions.
- Make the Dressing:
- In a small bowl, whisk together the lime juice, fish sauce, rice vinegar, honey, minced garlic, grated ginger, and sesame oil until well combined.
- Assemble the Salad:
- Pour the dressing over the carrot mixture. Toss everything together until the salad is evenly coated with the dressing.
- Serve:
- Serve immediately or chill in the refrigerator for 15-20 minutes to let the flavors meld. Garnish with extra chopped peanuts and herbs if desired.
This Thai Carrot Salad is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 2 days.
