Thai Carrot Salad

Thai Carrot Salad


"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."
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1 h 25 m servings 183 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place grated carrots in a large bowl.
  2. 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 saucepan from heat and cool dressing completely, about 30 minutes.
  3. 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.


  • Cook's Notes:
  • I usually double this recipe, as a large bag of carrots yields lots of salad.
  • Using tamarind is the traditional method; however it is hard to find in regular grocery stores. Any Asian grocery store/market will have it. Lime juice makes a reasonably good substitution.
  • The amounts of Thai red curry paste and red pepper flakes can be increased to suit your taste (it is Thai food after all).
  • The dressing is very similar to one of the dipping sauces usually served with Thai spring rolls, so the dressing can be made on its own for that purpose. I have also used this as a dressing for a thin sliced cabbage slaw.

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Read all reviews 6
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This was great, but there is at least twice as much dressing as needed. I followed the recipe and had carrot soup. Scooped it out with a slotted spoon into a dry bowl and it was delicious. I ...

The recipe author basically says to adjust to your own taste, so I bumped up the red curry paste (it has a kick), cut back on the red pepper flakes, and the spiciness was just about perfect! By...

this was great. The dressing easily covers 2 pounds of carrots and cuts the calories, too. I also used 1/2 cup of sugar instead of 1 cup and it tasted fine. I plan to add a fresh jalapeno pep...

Made half the dressing. This is a great salad.

Nice, I find it really sweet though. Double carrots/half dressing, even then the carrots are swimming in it!

Love this! It made a lot of dressing so will probably add in more carrots or even cabbage next time, onions might be good to.

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