Thai-Style Carrot Salad. 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?
I think the addition of honey and Tabasco makes the flavor more complex.
Thai Style Sweet And Sour Cucumber & Carrot Salad Recipe is a wonderful quickly tossed salad recipe that you can make at home.
The salad has the right balance of sweet and sourness from rice wine vinegar and honey.
You can cook Thai-Style Carrot Salad using 14 ingredients and 7 steps. Here is how you cook that.
Ingredients of Thai-Style Carrot Salad
- Prepare 1/8 of Red onion.
- It's 5 cm of of stalk and 1 dash bit of the leaves Celery (stem and leaves).
- You need 2 of Green onions.
- It's 1 of sprig Fresh coriander.
- It's 1 of as much (to taste) Leafy lettuce, arugular, baby lettuce etc..
- It's 10 of Peanuts (roughly chopped).
- You need 1 medium of Carrot.
- You need 40 grams of Ground pork (or chicken).
- You need 1 tsp of Olive oil.
- It's of For the nam chim (dipping sauce):.
- You need 1/2 tsp of ★ Honey.
- You need 1 of tablespoo ★ Fish sauce.
- Prepare 1 tbsp of ★ Yuzu juice (or use sudachi or kabosu).
- It's 1 of ★ Tabasco.
The freshness from the cucumber and carrots goes well with the roasted peanuts that adds in the extra crunch. Spicy Thai-Style Zucchini Carrot Salad Matchstick ribbons of zucchini and carrot mingle with grassy, fresh herbs, and roasted peanuts in this salad inspired by the flavors of Thailand. Combine carrots, red pepper and red onion in a bowl with the beansprouts. Mix the chilli with fish sauce, lime juice and sugar.
Thai-Style Carrot Salad step by step
- Cut the carrot in half lengthwise and shred with a slicer. Cut the red onion and celery stalk in half lengthwise also and chop into 2 cm long pieces, along with the green onion and the coriander leaves..
- Mix the ★ ingredients together to make the nam chim. (You can use chili pepper powder or chopped red chili peppers instead of the Tabasco.).
- Heat the olive oil in a frying pan, add the shredded carrot and ground pork and stir fry. When the meat is cooked, mix with the carrot..
- Turn off the heat, and add the red onion and celery. (The onion will lose any harshness in the residual heat.).
- Add the green onion, celery leaves, coriander, peanuts and the combined sauce from Step 2 and mix well. (Don't add all the sauce at once, but add it gradually while tasting.).
- Line a serving plate with the leafy greens, put the mixture from Step 5 on top and it's done! Serve with the remaining sauce..
- Please also see this Thai Style Fried Egg and Vegetable Salad.
Pour dressing over the slaw and stir through coriander just before serving. Carrot and Peanut Salad. "Thai" style. When it comes to eating a meal, I most always have a side salad of some sorts. I don't know what it is, but I'll feel guilty if I skip the salad. I guess without it I tend to think the meal isn't healthy enough.
