15-Minute Thai Carrot Salad
A crunchy, flavorful Thai Carrot Salad with cabbage, peppers, and a zesty sesame-lime dressing. Packed with fiber, plant-based protein, and healthy fats, this no-cook salad comes together in just 15 minutes, making it an ideal quick side or light meal.
Equipment
- 1 large mixing bowl
- 1 small bowl
- 1 whisk or fork
- 1 knife
- 1 Cutting board
- 1 grater or julienne slicer
Ingredients
For the Salad:
- 2 cups shredded carrots about 2 medium carrots
- 1 cup shredded cabbage
- ½ cup thinly sliced red onion
- ½ cup finely chopped bell peppers
- ¼ cup chopped fresh cilantro leaves
- ½ cup coarsely crushed roasted peanuts
For the Dressing:
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 inch fresh ginger peeled and minced
- 3 cloves garlic minced
- 1 teaspoon rice vinegar or extra lime juice
- 1 teaspoon brown sugar or palm/coconut sugar
- 1 tablespoon fresh lime juice
- ½ teaspoon cracked black pepper
- 1 teaspoon sesame oil
- Salt to taste
Instructions
- Prepare the Carrots: Start by rinsing your carrots thoroughly under cold running water to remove any dirt. Peel the carrots using a vegetable peeler to remove the outer skin, exposing the bright orange flesh. Next, either shred the carrots using a grater or create thin, uniform sticks with a julienne slicer. Aim for evenly sized pieces so every bite has a consistent texture and flavor. Place the prepared carrots in a large mixing bowl.
- Shred the Cabbage: Rinse the cabbage head under cool water and remove any wilted outer leaves. Cut the cabbage into quarters and remove the core. Using a sharp knife or a mandoline, thinly shred the cabbage into fine strips.Shredding it finely ensures it mixes well with the carrots and absorbs the dressing evenly. Add the cabbage directly to the bowl with the carrots.
- Slice the Red Onion: Peel the red onion and slice it into very thin, delicate rings or half-moons, depending on your preference. Thin slices help balance the sweetness of the carrots and the crunch of the cabbage without overpowering the salad. Add the sliced onions to the bowl with the shredded vegetables.
- Chop the Bell Peppers: Rinse the bell peppers (capsicum) and remove the stem, seeds, and inner membranes. Chop the peppers finely into small, uniform pieces so that their crispness complements the other vegetables. Add the chopped peppers to the bowl with the carrots, cabbage, and onion.
- Prepare the Fresh Herbs: Pick fresh cilantro leaves and finely chop them. Cilantro adds a burst of fresh, citrusy flavor that elevates the overall taste of the salad. Set aside about a quarter cup of chopped cilantro for garnishing later.
- Crush the Roasted Peanuts: Take half a cup of roasted peanuts and crush them coarsely using a mortar and pestle, or place them in a ziplock bag and gently crush with a rolling pin. The peanuts should be broken into chunks but not powdered, giving the salad a satisfying crunch. Set aside for the final garnish.
- Make the Dressing – Combine Liquid Ingredients: In a small mixing bowl, pour two tablespoons of soy sauce (or tamari for a gluten-free option) and one tablespoon of fresh lime juice. Add one teaspoon of rice vinegar or substitute with extra lime juice for a slightly tangier flavor. Mix these liquids together to start forming the base of your dressing.
- Make the Dressing – Add Aromatics and Sweetness: Peel and finely mince one inch of fresh ginger and three cloves of garlic. Add them to the liquid mixture. Next, incorporate one teaspoon of brown sugar (or palm/coconut sugar) to balance the tanginess and bring out the natural sweetness of the vegetables. Whisk all the ingredients thoroughly until the sugar dissolves and the mixture is well combined.
- Make the Dressing – Finish with Seasoning and Oil: Add half a teaspoon of cracked black pepper and a pinch of salt to taste. Drizzle in one teaspoon of sesame oil to bring a subtle nutty aroma and richness. Whisk vigorously until the dressing emulsifies slightly and develops a silky texture. Taste and adjust seasoning if necessary – the dressing should have a balance of salty, sweet, tangy, and nutty flavors.
- Combine Vegetables and Dressing: Pour the prepared dressing over the shredded carrots, cabbage, red onions, and bell peppers. Using clean hands or salad tongs, gently toss the vegetables with the dressing, making sure every strand and piece is coated evenly. This step ensures that every bite bursts with flavor.
- Add Garnishes – Peanuts and Cilantro: Sprinkle the coarsely crushed roasted peanuts over the salad, followed by the chopped cilantro leaves. Toss the salad lightly again, ensuring the peanuts and herbs are evenly distributed without crushing the vegetables. The peanuts add crunch, while cilantro adds a refreshing aroma.
- Serve Immediately: For the best taste and texture, serve the Thai Carrot Salad immediately. The fresh vegetables maintain their crispness, and the dressing remains vibrant. This salad pairs perfectly as a side for Asian-inspired meals, as a light lunch, or even as a nutritious snack.
- Optional Enhancements: If you like a little extra heat, sprinkle red pepper flakes or a few thinly sliced fresh chilies. For an oil-free version, simply omit the sesame oil. You can also make a larger batch by doubling the ingredients – it’s ideal for meal prep or gatherings.
Notes
- To maintain crispiness, prepare the salad just before serving.
- Shredded carrots and cabbage should be cut evenly for balanced texture.
- For a gluten-free version, use tamari instead of soy sauce.
- Adjust sweetness and acidity in the dressing according to taste.
- Optional spice additions include red chili flakes or fresh chilies.
- Oil-free variation: omit sesame oil without affecting flavor significantly.
- Peanuts can be substituted with cashews or almonds for a different crunch.
- Salad doubles easily for meal prep or serving larger groups.
