Thai Carrot Salad
Author: Becca Shern, RD
Prep time:
Total time:
Serves: 6 servings
- 1½ pounds carrots (preferably rainbow), peeled
- ½ cup salted peanuts, chopped fine
- ½ cup cilantro, chopped coarse
- dressing:
- 2 limes, juiced
- 1 Tablespoon fish sauce (see text for vegan substitution)
- ¼ tsp red pepper
- Pinch of sugar
- Wash, peel, and slice carrots as thinly as possible with a chef's knife (or with a mandolin).
- Finely chop peanuts.
- Wash and coarsely chop cilantro.
- Place carrots, peanuts, and cilantro into a bowl large enough to toss with the dressing.
- Drizzle dressing over the salad and toss to coat all carrots, peanuts, and cilantro.
- Enjoy!
Recipe by Minimal Wellness at https://minimalwellness.com/thaicarrotsalad/
3.5.3226