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Thai-Style Carrot Salad

Thai-Style Carrot Salad

This is a delicious Thai-flavored salad with quickly stir fried carrots and peanuts. The sauce is made with honey, Thai fish sauce, yuzu juice and Tabasco.

Ingredients: 2 servings

Red onion
1/8
Celery (stem and leaves)
5 cm of stalk and a little bit of the leaves
Green onions
2
Fresh coriander
about 1 sprig
Leafy lettuce, arugular, baby lettuce etc.
as much as you like
Peanuts (roughly chopped)
10
Carrot
1 medium (120 g)
Ground pork (or chicken)
40 g
Olive oil
1 teaspoon
For the nam chim (dipping sauce):
★ Honey
1/2 teaspoon (about)
★ Fish sauce
1 tablespoo
★ Yuzu juice (or use sudachi or kabosu)
1 tablespoon
★ Tabasco
to taste

Steps

1. 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.
2. Mix the ★ ingredients together to make the nam chim. (You can use chili pepper powder or chopped red chili peppers instead of the Tabasco.)
3. 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.
4. Turn off the heat, and add the red onion and celery. (The onion will lose any harshness in the residual heat.)
5. 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.)
6. 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.
7. 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.