Thai Carrot Radish Salad Recipes

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THAI CARROT SALAD



Thai Carrot Salad image

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.

Provided by kheldar33

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 1h25m

Yield 8

Number Of Ingredients 10

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

Steps:

  • Place grated carrots in a large bowl.
  • 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.

Nutrition Facts : Calories 183 calories, Carbohydrate 34.3 g, Fat 5.4 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 332.5 mg, Sugar 28.4 g

THAI CARROT & RADISH SALAD



Thai carrot & radish salad image

An Asian-inspired side dish that's everything a salad should be- light, fresh, colourful and crunchy

Provided by Sara Buenfeld

Categories     Lunch, Side dish

Time 15m

Yield Serves 4 as a side dish

Number Of Ingredients 8

4 tbsp sweet chilli dipping sauce
zest 1 lime and 2 tbsp juice
1 tsp fish sauce
1 Little Gem lettuce , separated into leaves
2 carrots , cut into thin batons
10 radishes , sliced
4 spring onions , cut on the diagonal
handful roughly chopped coriander

Steps:

  • Mix the chilli sauce with the lime zest and juice, and fish sauce to make the dressing.
  • Arrange the lettuce in a large salad bowl. Toss all the remaining ingredients with the dressing just before you are ready to eat, to keep everything crisp and fresh, then add to the lettuce.

Nutrition Facts : Calories 54 calories, Fat 1 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.9 milligram of sodium

PICKLED DAIKON RADISH AND CARROT



Pickled Daikon Radish and Carrot image

I love the pickled daikon radish and carrot that come alongside Vietnamese rice noodle salads, and realized that it's so easy to make at home! These are not only great in rice noodle salads but also in rice paper rolls.

Provided by moosie

Categories     Side Dish     Vegetables     Carrots

Time 5h20m

Yield 4

Number Of Ingredients 6

½ cup distilled white vinegar
¼ cup white sugar
1 small carrot, peeled and cut into matchsticks
1 daikon radish, peeled and cut into matchsticks
2 tablespoons chopped fresh cilantro
1 Thai chile pepper, seeded and chopped

Steps:

  • Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.

Nutrition Facts : Calories 69.6 calories, Carbohydrate 17.2 g, Fat 0.1 g, Fiber 1.7 g, Protein 0.7 g, Sodium 27 mg, Sugar 15.2 g

THAI SKIRT STEAK WITH CARROT SALAD



Thai Skirt Steak with Carrot Salad image

Red curry paste, loaded with Thai seasonings, is the secret ingredient in the marinade for this steak dinner. A shaved-carrot salad with a lime-juice dressing adds a sweet-and-sour crunch to the dish.

Provided by Martha Stewart

Categories     Beef Recipes

Time 25m

Number Of Ingredients 7

3 tablespoons red curry paste
1 tablespoon lime zest plus 1 tablespoon juice and wedges for serving
2 teaspoons olive oil, divided
1 pound skirt steak, cut into 4 pieces
Salt and pepper
6 medium carrots, trimmed and shaved with a vegetable peeler
1/2 cup fresh cilantro leaves

Steps:

  • In a large zip-top bag, combine curry paste, lime zest, and 1 teaspoon oil. Add steak and shake to coat. Refrigerate 1 hour (or up to overnight).
  • Heat broiler, with rack set 8 inches from heat. Transfer steak to a foil-lined rimmed baking sheet, season with salt and pepper, and broil until medium-rare, 4 to 5 minutes per side. Let rest, covered, 10 minutes.
  • Meanwhile, combine lime juice, carrots, cilantro, and remaining teaspoon oil. Season salad with salt and pepper. Slice steak against the grain and serve with salad and lime wedges.

Nutrition Facts : Calories 316 g, Fat 17 g, Fiber 4 g, Protein 25 g, SaturatedFat 6 g

THAI CUCUMBER AND RADISH SALAD



Thai Cucumber and Radish Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 8

1/2 cup rice wine vinegar
3 tablespoons sugar
2 tablespoons light oil, such as canola or safflower
1 pound daikon radish, peeled and thinly sliced
1 English or seedless cucumber, thinly sliced
1 red bell pepper, seeded and very thinly sliced
1 teaspoon crushed red pepper flakes
20 fresh basil leaves

Steps:

  • In the bottom of a medium bowl, combine vinegar, sugar, oil. Add daikon, cucumber, bell pepper, pepper flakes. Toss and combine. Cover and chill until ready to serve.
  • When ready to serve, tear basil into pieces and add to salad. Toss salad to incorporate basil and serve.

DAIKON-CARROT SALAD



Daikon-Carrot Salad image

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 9

1 1/2 pounds daikon, peeled
Kosher salt
1 pound carrots
1 tablespoon grated peeled ginger
3 tablespoons unseasoned rice vinegar
2 teaspoons fresh lime juice
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
1 3/4 teaspoons black sesame seeds

Steps:

  • Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler.
  • Make the dressing: Whisk the ginger, vinegar, lime juice and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended.
  • Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing.
  • Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.

Nutrition Facts : Calories 185 calorie, Fat 15 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 163 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 5 grams, Sugar 4 grams

THAI CUCUMBER SALAD WITH RADISHES



Thai Cucumber Salad with Radishes image

Fresh Thai Cucumber Salad

Provided by Shelly

Categories     Salad

Time 12m

Number Of Ingredients 9

1 English Cucumber - peeled (cut in half (longways) and sliced)
1 bunch radishes - sliced
1/2 jalapeno - seeded and minced
1/2 small red onion - minced
1/2 cup rice wine vinegar
1/4 cup granulated sugar (white)
1/2 cup water
1/2 to 1 teaspoon salt
1/2 teaspoon dried cilantro (or fresh)

Steps:

  • In a small saucepan combine rice wine vinegar, granulated sugar, and water. Heat up the mixture until the sugar dissolves. Remove the dressing from heat and allow to come down to room temp.
  • Place sliced cucumber, sliced radishes, minced red onion and minced jalapeno in mixing bowl and add salt and cilantro.
  • When the cucumber dressing is at room temp, add it to the cucumbers and toss to combine everything.
  • Taste for salt.

CARROT AND RADISH SALAD



Carrot and Radish Salad image

Categories     Salad     Vegetable     Side     No-Cook     Quick & Easy     Carrot     Radish     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 5

4 medium carrots
6 large radishes
1/4 teaspoon freshly grated lime zest
1 tablespoon fresh lime juice
1 1/2 tablespoons olive oil

Steps:

  • Shred carrots with a mandoline or other manual slicer or in a food processor fitted with shredding disk. Julienne radishes. Whisk together zest, juice, oil, and salt and pepper to taste and toss with vegetables.

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