Ribboned Carrot Thai Salad

Transform your garden veggies with a twist in preparation! Carrots are a great snack, but by making them into ribbons, this dish takes a crunchy snack from ordinary to a tasty and fun treat!

Making that change! Carrots have always been a friend of mine, but typically as a snack by itself. Trying these heirloom carrots out in new way was a fun experience! It’s a culinary journey to try this in different ways but I never thought ribbons would be one of them! Showcasing the beautiful mix of colors, this not only made the carrots visually pleasing, but the thin strips gave a lighter consistency that made for a great salad base and softer texture, that more easily absorbed the dressing.

Dress it up! No salad is complete without a great dressing, and this version does not disappoint! The combination of flavors gives a strong Thai feel without being overpowering-and that cilantro…. don’t hold back! Depending on preference and amount of salad you are making, a splash of warm water loosens the sauce up and makes a creamier dressing, and easy to make ahead of time. My only regret is that I didn’t double the recipe!

Looking for ways to use your carrots?! Have you tried:

Carrot Green Chimichurri

This recipe was part of the Tour of the Markets challenge, where I try to create unique and fun dishes out of seasonal offerings. If you haven’t been following along, check out previous tours here!

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Ribboned Carrot Thai Salad

Hannah

A deliciously light way to enjoy these fresh veggies! A great side dish or add some chicken or tofu for a complete meal!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Course Lunch, Salad, Side Dish

Cuisine French, Mediterranean

Servings 2

Equipment

• Vegetable Slicer
• Kitchen knife
• Mixing bowl

Ingredients

  

• 1 tbsp Olive Oil
• 1 tbsp Peanut Butter
• 1 tsp Soy Sauce or Liquid Aminos
• 1/2 tsp Fresh ginger
• 1 clove Garlic
• 1/2 tsp Siracha
• 1 tsp Hot Water
• 4 Medium Carrots
• 1 small Cucumber
• 1 bunch Cilantro
• 1/4 cup Crushed Peanuts

Instructions

 

• With your vegetable slicer, take your carrots and create ribbons.
• To add to the carrots, cut your cucumber into matchstick pieces.
• For the sauce, combine peanut butter, soy sauce, ginger, minced garlic, olive oil, and siracha. Stir and add hot water as needed to soften.
• To plate, toss your carrots and cucumbers with your sauce.
• Combine all and add a generous amount of fresh cilantro and chopped peanuts. Enjoy!

Keyword Carrots, Fresh, Healthy, Keto