Cut the carrot in half lengthwise and shred with a slicer. Cut the red onion and celery stalk in half lengthwise also and chop into 2 cm long pieces, along with the green onion and the coriander leaves.
Mix the ★ ingredients together to make the nam chim. (You can use chili pepper powder or chopped red chili peppers instead of the Tabasco.)
Heat the olive oil in a frying pan, add the shredded carrot and ground pork and stir fry. When the meat is cooked, mix with the carrot.
Turn off the heat, and add the red onion and celery. (The onion will lose any harshness in the residual heat.)
Add the green onion, celery leaves, coriander, peanuts and the combined sauce from Step 2 and mix well. (Don't add all the sauce at once, but add it gradually while tasting.)
Line a serving plate with the leafy greens, put the mixture from Step 5 on top and it's done! Serve with the remaining sauce.
Please also see this Thai Style Fried Egg and Vegetable Salad (Recipe ID: 1649176)
Story Behind this Recipe
This is a simple variation of a nam chim (Thai dipping sauce), which usually uses coconut sugar, fish sauce, manao (a Thai citrus fruit) juice and red chili peppers. I think the addition of honey and Tabasco makes the flavor more complex. The carrot tastes gentler when it's briefly stir-fried rather than left raw.
Red onions don't need to be soaked in water since they don't taste that harsh; just mix them with the stir fried carrots at Step 4. Stir fry the carrots to your desired doneness. The sauce or dressing will be more fragrant if you use citrus fruits in season instead of lemon juice.