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I got this carrot salad recipe from the cook at my favorite Thai restaurant in Cincinnati. His carrot salad was one of the most popular salads/appetizers. People would buy multiple orders to go to bring this as a take-along dish to an event. This is even better made a day ahead.
Ingredients
- 1 pound carrots, coarsely grated
- 1 cup white sugar
- ½ cup water
- ½ cup rice vinegar
- 2 tablespoons minced garlic
- 2 tablespoons Thai fish sauce
- 1 ½ teaspoons Thai red curry paste
- 2 tablespoons lime juice
- 1 tablespoon red pepper flakes
- ½ cup finely chopped unsalted peanuts
Directions
Step 1
Place grated carrots in a large bowl.
Step 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 from heat and cool dressing completely, about 30 minutes.
Step 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.
Tips
I usually double this recipe since a large bag of carrots yields lots of salad.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 183 | |
| % Daily Value * | |
| Total Fat5g | 7% |
| Saturated Fat1g | 4% |
| Sodium333mg | 14% |
| Total Carbohydrate34g | 12% |
| Dietary Fiber3g | 10% |
| Total Sugars28g | |
| Protein4g | |
| Vitamin C6mg | 30% |
| Calcium32mg | 2% |
| Iron1mg | 3% |
| Potassium288mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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