Thai Carrot Salad

Thai Carrot Salad

Salad Vegetable Salads Carrot Salad

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.

Servings per recipe: 8
Calories per serving: 183
Preparation time: 15m
Total cooking time: 1h 25m


  • 1 pound carrots, coarsely grated
  • 1 cup white sugar
  • 1/2 cup water
  • 1/2 cup rice vinegar
  • 2 tablespoons minced garlic
  • 2 tablespoons Thai fish sauce
  • 1 1/2 teaspoons Thai red curry paste
  • 2 tablespoons lime juice
  • 1 tablespoon red pepper flakes (optional)
  • 1/2 cup finely chopped unsalted peanuts


  • 1   Place grated carrots in a large bowl.
  • 2   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.
  • 3   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.

Nutrion facts:

Total Fat 5.4g 8%
    Saturated Fat 1.0g  
Cholesterol 0mg  
Sodium 332mg 13%
Potassium 288mg 8%
Total Carbohydrates 34.3g 11%
Dietary Fiber 2.7g 11%
Protein 3.5g 7%
Sugars 28g  
Vitamin A 9951IU  
Vitamin C 6mg  
Calcium 32mg  
Iron 1mg  
Thiamin 0mg  
Niacin 2mg  
Vitamin B6 0mg  
Magnesium 32mg  
Folate 27mcg