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.

INGRIDIENT

1 pound carrots, coarsely grated

1 cup white sugar

½ cup water

½ cup rice vinegar

2 tablespoons minced garlic

2 tablespoons Thai fish sauce

1 ½ teaspoons Thai red curry paste

2 tablespoons lime juice

1 tablespoon red pepper flakes (Optional)

½ cup finely chopped unsalted peanuts

DIRECTION

Step: 1

Place grated carrots in a large bowl.

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 183 calories; protein 3.5g; carbohydrates 34.3g; fat 5.4g; sodium 332.5mg.

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