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Thai Carrot Salad
A delicious blend of sweet, savory and tangy flavors, Thai Carrot Salad is an irresistible combination of crunchy carrots, creamy coconut milk and zesty lime! Ingredients: Carrot, Fish sauce, Curry paste, Garlic, Vinegar, Peanuts
1h 25min
Cook Time
8
Servings
Recipe
1407 kCal
Recipe
1
Place 450 grams of grated carrots in a large bowl.
2
In a saucepan, combine 1 cup of white sugar, 1/2 cup of water, and 1/2 cup of rice vinegar.
3
Bring the mixture to a boil and cook until the sugar is dissolved, about 5 minutes.
4
Reduce heat to medium, add 2 tablespoons of minced garlic, 2 tablespoons of Thai fish sauce, and 1 1/2 teaspoons of Thai red curry paste to the sugar mixture.
5
Simmer until flavors blend, 2 to 5 minutes.
6
Remove saucepan from heat and let the dressing cool completely, about 30 minutes.
7
Stir 2 tablespoons of lime juice and 1 tablespoon of red pepper flakes into the dressing.
8
Pour the dressing over the grated carrots.
9
Add 1/2 cup of chopped unsalted peanuts and toss to coat.
10
Refrigerate the salad until chilled, at least 30 minutes.
Nutrition
1406.8
kCal
24.3 g
Protein
37.1 g
Fat
263.4 g
Carbs
450 g of Carrot
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1-2 tsp of Curry Paste
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2 tbsp of Garlic
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120 ml of Vinegar
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70 g of Peanuts
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