Go Back

Thai Crunch Carrot Salad

Jessica T. Brown
A refreshing Thai-inspired carrot salad with crisp vegetables, peanuts, and a sweet soy-lime dressing.
High in fiber, plant-based protein, and low in saturated fat, ready in just 5 minutes. Perfect as a side dish, lunch, or meal-prep salad.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Side Dish
Cuisine Asian-inspired, Thai-Inspired
Servings 4

Equipment

  • 1 Medium Mixing Bowl
  • 1 small whisk or fork
  • 1 cutting board
  • 1 Sharp Knife
  • Measuring Spoons
  • 1 airtight container (for storage)

Ingredients
  

For the Salad:

  • 2 cups shredded carrots
  • 1 cup shredded cabbage
  • 1 red bell pepper diced
  • ¼ cup cilantro chopped
  • ½ cup roasted peanuts

For the Dressing:

  • 2 tablespoons soy sauce
  • 1 teaspoon fresh ginger peeled and minced
  • 2 cloves garlic minced
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon lime juice
  • 1 teaspoon brown sugar
  • 1 teaspoon salt & pepper

Instructions
 

  • Prepare the Vegetables: Begin by washing all fresh vegetables thoroughly.
    Peel the carrots if desired, then shred them finely using a grater or food processor to create thin, uniform strips.
    Shred the cabbage into similar-sized pieces to ensure a consistent texture.
    Dice the red bell pepper into small, bite-sized cubes for color and crunch.
    Chop the fresh cilantro finely, removing any thick stems.
    Combining these vegetables provides a balance of sweet, crisp, and fresh flavors in every bite.
  • Assemble the Salad Base: In a medium mixing bowl, combine the shredded carrots, shredded cabbage, diced red bell pepper, and chopped cilantro.
    Gently toss the vegetables with your hands or a spatula to evenly distribute them.
    Add the roasted peanuts to the mixture, folding them in carefully so they remain whole and crunchy.
    This step ensures a uniform mix of textures while keeping the nuts intact for that signature Thai crunch.
  • Prepare the Dressing: In a small bowl, whisk together 2 tablespoons soy sauce, 1 teaspoon freshly minced ginger, 2 cloves minced garlic, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 tablespoon lime juice, 1 teaspoon brown sugar, and 1 teaspoon salt and pepper.
    Whisk thoroughly until the sugar dissolves and the ingredients are well combined.
    The dressing should be aromatic, slightly sweet, tangy, and balanced with umami from the soy sauce.
  • Combine Salad and Dressing: Pour the prepared dressing over the vegetable and peanut mixture.
    Using a large spoon or spatula, toss gently but thoroughly until every piece of vegetable is lightly coated with the dressing.
    Take care not to crush the delicate shredded vegetables or break the peanuts.
    The goal is an even distribution of flavor while maintaining the crisp texture of the vegetables.
  • Chill and Marinate (Optional but Recommended): For optimal flavor, cover the salad and refrigerate for 5–10 minutes before serving.
    Chilling allows the dressing to meld with the vegetables, enhancing the overall taste.
    The salad can be served immediately if you prefer a very crisp texture, but a brief chill will slightly soften the vegetables and intensify the flavors.
  • Serve the Salad: Transfer the Thai Crunch Carrot Salad to a serving platter or bowl.
    Optionally garnish with a few extra peanuts or fresh cilantro leaves for presentation.
    Serve chilled or at room temperature as a side dish, light lunch, or as part of a meal-prep plan.
    Each bite should be crisp, tangy, slightly sweet, and full of vibrant color.
  • Optional Add-Ins: To vary flavors and nutrients, consider adding sliced cucumbers, shredded red cabbage, chopped scallions, or toasted sesame seeds.
    These additions maintain the fresh, crunchy character of the salad while introducing subtle flavor variations.

Notes

  • Use fresh, crisp vegetables for maximum crunch and vibrant color.
  • Shredding carrots and cabbage finely ensures even coating with dressing.
  • Toss peanuts in last to prevent them from getting soggy.
  • Adjust lime juice and brown sugar to taste for sweetness or tanginess.
  • Salad can be made in advance and improves in flavor after chilling.
  • Optional additions: sliced cucumbers, scallions, or toasted sesame seeds for variety.
  • Keep dressing separate if making ahead to maintain crispness until serving.