Description
A refreshing Thai-inspired salad made with carrot and cucumber ribbons, fresh herbs, and a tangy homemade dressing—perfect for any occasion.
Ingredients
Scale
- 2 large carrots, peeled
- 2 English cucumbers (or 3 small Lebanese cucumbers)
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup Thai basil (optional but recommended)
- 1 small shallot, thinly sliced
- 1–2 Thai red chilies (adjust to taste), thinly sliced
- 2 tablespoons roasted peanuts, roughly chopped
- 1 teaspoon toasted sesame seeds (optional)
Instructions
1. Prepare the Vegetables
- Peel the carrots and cucumbers.
- Using a vegetable peeler, mandoline, or spiralizer, slice the carrots and cucumbers into long, thin ribbons.
- Place the ribbons in a large mixing bowl.
2. Add the Herbs and Aromatics
- Roughly tear the cilantro, mint, and Thai basil leaves.
- Thinly slice the shallot and Thai red chilies.
- Add herbs, shallots, and chilies to the bowl of vegetable ribbons.
3. Make the Dressing
- In a small bowl, whisk together:
- Lime juice
- Fish sauce (or tamari)
- Palm sugar (or your sweetener of choice)
- Minced garlic
- Chopped red chili (optional)
- Stir until the sugar dissolves and the dressing is well combined.
- Taste and adjust: add more lime for tang, sugar for sweetness, or fish sauce for saltiness if needed.
4. Dress the Salad
- Pour the dressing evenly over the salad ingredients.
- Gently toss with tongs or clean hands to combine all elements without bruising the ribbons.
5. Garnish and Serve
- Sprinkle with chopped roasted peanuts and toasted sesame seeds.
- Serve immediately for best crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Southeast Asian