Thai Carrot Salad Recipes

THAI CHICKEN WITH CARROT-GINGER SALAD

Steps:

• Preheat the oven to 450 degrees F. Place a rack in a roasting pan. Mix the butter, chopped garlic, curry paste, 3 teaspoons ginger, the zest of 2 limes and the juice of 1 lime in a bowl.
• Season the chicken with salt. Loosen the skin and rub the curry butter underneath. Place skin-side up on the rack and pour about 1/2 cup water into the pan. Roast until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
• Meanwhile, mix the crushed garlic with the remaining 1 teaspoon ginger, the zest of 1 lime and juice of 2 limes. Whisk in the vegetable oil. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing. Add the cilantro and 1/2 teaspoon salt and toss. Serve the chicken with the carrot-ginger salad.

THAI CARROT SALAD

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.

THAI CARROT SLAW

Steps:

• Combine carrots, red pepper and red onion in a bowl with the beansprouts. Mix the chilli with fish sauce, lime juice and sugar. Pour dressing over the slaw and stir through coriander just before serving.

THAI CARROT SALAD

Steps:

• Combine carrots, string beans,& sliced tomato in a large bowl.
• Add minced garlic& toss to combine In a small bowl whisk together minced jalepeno, lime juice, fish sauce,& sugar until dissolved.
• Toss with carrot mixture& let stand 15+ minutes to develop flavor.
• Sprinkle chopped peanuts on top of salad just before serving.

THAI CARROT & RADISH SALAD

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.

THAI CARROT SALAD

Steps:

• Grate carrots. Slice jicama into small julienne. Mix together carrots, jicama, optional pineapple, and half of the peanuts. Pour half of the dressing over the carrot mixture and toss well. Sprinkle top of salad with the rest of the peanuts, pour remaining salad dressing over top, and serve.