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.

Thai Carrot Salad

carrots,

white sugar

water

rice vinegar

garlic

Thai fish sauce

Thai red curry paste

lime juice

red pepper flakes

unsalted peanuts

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.


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.


The recipe author basically says to adjust to your own taste, so I bumped up the red curry paste (it has a kick), cut back on the red pepper flakes, and the spiciness was just about perfect!  By all means, use rice vinegar, IMO it's really important to the authentic flavor of this salad.  I did add a little bit of chopped cilantro, otherwise, followed the recipe.  Enjoyed, this is a really nice and easy addition to an Asian meal.

Surprisingly good. My taster who dislikes vinegar went for seconds. The dressing would work for 1.5 pounds of carrots.
I used 1/2 the sugar (plenty sweet) and did not use red pepper. Next time I'll use more of the red curry paste. I'll definitely use this for a potluck.

Tasted just like it does in any Thai restaurant, which is a compliment. The second time I made it I substituted sucralose for the sugar and it came out great. That's 774 fewer calories! I would also advise that you half the amount of red pepper flakes.

This was great, but there is at least twice as much dressing as needed.  I followed the recipe and had carrot soup.  Scooped it out with a slotted spoon into a dry bowl and it was delicious.  I used 1/4 of the red pepper flakes and it was still plenty spicy, especially after a few hours.

Really tasty and went well with other dishes, even those that weren't Asian in origin, bringing them to life with a real pop of flavor. Another time I would use less sugar and more carrots as others have suggested, to reduce calories, and will try with the red pepper flakes when not offering it to children.

I used a bit less sugar and fresh red chilli. Didn't have red curry paste so used yellow.  It was great.  Will try again when I get some red curry paste.  Yes, it made a lot of dressing but I think it needs to soak in this for full flavour, so I strained it off.  Used left over dressing for All Recipes' Thai Cucumber Salad..  And so we had 2 delicious salads!

This recipe is a very authentic tasting Thai salad. All the flavours are working well together. My first thought was how can only carrot make this salad good tasting? Well it certainly does. The dressing is so flavourful. Very yummy. I made the half of the dressing and it was the perfect amount. Very very nice salad. Thanks you.

The sauce seemed to be more than was needed, so I saved it and have made the salad at least 3 times with the leftovers. Also added some fresh diced pineapple once, which made it even better.
I just sprinkle the nuts on top.
Many compliments! Thanks for the recipe.

Nice, I find it really sweet though.  Double carrots/half dressing, even then the carrots are swimming in it!

Made half the dressing. This is a great salad.

I love this salad and I like it spicy, easy to make if you have all the ingredients on hand.  I often substitute lemon juice for lime.  I sprinkle the cold salad with fresh cilantro.

I doubled the carrots like others said and it turned out great!

I saw this recipe about a couple of hours before dinner and needed a veggie dish. I had all ingredients on hand so decided to try it. LOVED it!!! Simple to follow and very fresh with lots of great Asian flavores. I did not use the chilli flakes as the red curry paste added enough heat for our pallets. I will make it again and next time I'll cut back on the sugar. Instead of a cup maybe reduce to 1/2 cup and try that. Five stars!

I've never cared for raw carrots, but this salad is utterly addictive. I can eat it several times a week and it never gets boring. Thanks so much for sharing!

This is a very easy and wonderful recipe..  Tried to make it the first time without curry paste. Had Chili Garlic Sauce in the frig.  Big mistake.  
Do think it is much better made a day ahead. 
Also, serve nuts separately.   Nuts are kind of a personal preference as to how man, if any.  Like the look of them on the plate not coated with dressing.  Think the salad keeps better in the frig without them.

Delightful. I served this with Asian Beef Stew and Indian Potatoes with Pickling Spices. The dinner reminded me of food served at Burma Superstar in Oakland, CA. Asian Beef Stew had Chinese or Vietnamese spices. This will be a make=again but I might decrease the sugar by half.

I didn’t have white sugar so I used raw sugar and it still turned out perfect!  Love the flavors and so did my family.  This was a home run!

I thought the vinegar dressing was  a lot of volume but worth it! I made it with a spicy Thai coconut chicken soup.

Love this!  It made a lot of dressing so will probably add in more carrots or even cabbage next time, onions might be good to.

Way too much liquid, even when I used 2 lb of carrots. Also too sweet for my taste. If I make it again, I will reduce water, vinegar, and sugar by half and maybe the crushed red pepper. Adjust to taste with a little salt and pepper after chilling.

It was quick to prepare,refreshing,and a good side for any Asian dish. Next time I'll double the carrots because there was too much sauce.

thai carrot salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 1 hours, 25 minutes

Servings: 8

Author : kheldar33

Ingredients

Instructions

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