This refreshing, crisp shredded carrot salad sparkles with the standard Thai flavors of recent mint, ginger, lime, and peanuts. This Thai Salad with Carrots and Mint is totally plant-based (vegan) and gluten-free, making it an excellent choice for everybody at your desk. Calling upon a number of sturdy, easy-to-find greens—carrots, celery, and cucumbers—it’s a recipe you’ll be able to flip to all 12 months lengthy, even when summer time produce isn’t as available.
I develop all of those veggies (in addition to limes and mint) in my backyard, as they’re a number of the best crops to develop in dwelling gardens (be taught extra about tips on how to dwelling backyard right here). In reality, I harvested lots of the components from my backyard that went into this recipe. However you may as well discover these components in any grocery store or farmers market most instances of the 12 months. All you need to do is shred the carrots (a meals processor turns out to be useful, however isn’t a requirement), chop the celery, mint, and cucumbers, whisk collectively a Thai French dressing, toss all of it up, and sprinkle the bowl with a garnish of peanuts. Strive completely different coloured carrots (crimson, orange, purple, yellow) to maintain it fascinating. You’ll be able to have this uncooked carrot salad recipe executed and on the desk in about 10 minutes.
This mint salad is so flavorful, fragrant, and colourful! Plus it’s full of fiber, wholesome fat, nutritional vitamins, minerals, and phytochemicals. I’m an enormous fan of cultural, world meals traditions, together with Thailand—I’ve had an opportunity to check this stunning meals tradition. However if you wish to be taught from a real skilled, try the work of Laela Punyaratabandhu, who’s a meals author, cookbook creator, and Thai meals skilled.
I like to serve this salad as an accompaniment for sandwiches, like this BLTA sandwich, as an addition to veggie-burgers (proper on the bun!), as a aspect together with a bowl of veggie chili, or as a filling for wraps. You may as well combine up the components a bit so as to add your individual twist. Strive dried cranberries as a substitute of raisins, sunflower seeds as a substitute of peanuts, and snow peas as a substitute of cucumbers. Strive mixing in cubed tofu or tempeh to make this a extra balanced providing. Full of fiber, nutritional vitamins, minerals, wholesome fat, and plant-powered proteins, this salad will assist gas your day with vitamin. And the addition of carrots, mint, and ginger means a bounty of phytochemicals linked with well being properties are added to your day.
Description
This straightforward, crunchy, colourful, wholesome Thai Salad with Carrots and Mint is stuffed with the daring flavors of crimson curry, peanuts, carrots, mint, and ginger.
Thai Salad:
Thai French dressing:
Garnish:
- Combine shredded carrots, cucumbers, mint, celery, and raisins collectively in a medium bowl.
- To make Thai French dressing: Combine oil, lime juice, ginger, agave nectar, curry paste, and soy sauce collectively in a small dish.
- Pour dressing over salad, toss, garnish with peanuts, and serve instantly.
Notes
This salad is delicate, and is greatest consumed inside a number of hours of constructing it.
- Prep Time: 10 minutes
- Class: Salad
- Delicacies: Thai, American
Vitamin
- Serving Measurement: 1 serving
- Energy: 109
- Sugar: 7.5 g
- Sodium: 161 mg
- Fats: 5.5 g
- Saturated Fats: 1 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 3 g
Key phrases: Mint, Thai Salad, Carrots
For different high vegan salad recipes, try the next:
Vegan Kale Caesar Salad
Chopped Winter Salad with Lemon Dressing
Greek Mizuna Salad with Sumac Spice French dressing
Quinoa Apple Waldorf Salad
Jewel Winter Salad with Orange French dressing
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