Description
I got this recipe from the cook at my favorite Thai restaurant in Cincinnati. His carrot salad was one of his most popular salads/appetizers, people would buy multiple orders to go so they could bring this as a take along dish to an event. This is even better made a day ahead.
Ingredients
- 1 pound carrots, coarsely grated
- 1 cup white sugar
- ½ cup water
- ½ cup rice vinegar
- 2 tablespoons minced garlic
- 2 tablespoons Thai fish sauce
- 1 ½ teaspoons Thai red curry paste
- 2 tablespoons lime juice
- 1 tablespoon red pepper flakes (Optional)
- ½ cup finely chopped unsalted peanuts
Instructions
- 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 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.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 1 hr 25 mins
Servings: 8