Thai-Inspired Coconut & Carrot Salad

1. 1
   prep · ~5 min

   Shred the carrots.

   Peel the carrots and shred them using the large holes of a box grater. You should have about 4 packed cups of shredded carrot. Place in a large mixing bowl.

2. 2
   prep · ~2 min

   Crack and crush the peanuts.

   Place roasted peanuts in a small zip-top bag and gently crush with a rolling pin or the bottom of a heavy pan. Aim for a rough, uneven texture—some larger pieces for crunch, some finer bits to cling to the carrots.

   TIPA few gentle whacks are all it takes. Don't overdo it or you'll end up with peanut dust.
3. 3
   mix · ~2 min

   Make the dressing.

   1.In a small bowl, combine the lime juice, fish sauce, sugar, red chili powder, and salt.

   2.Whisk until the sugar and salt dissolve completely.

   TIPGive the dressing a quick taste—it should be a balance of sour, salty, and a touch of sweet. Adjust with a little more lime or sugar if needed.
4. 4
   assemble · ~2 min

   Toss the salad.

   1.Pour the dressing over the shredded carrots in the mixing bowl.

   2.Add the grated fresh coconut and toss gently using your hands or two spoons until the dressing coats every strand.

   3.Sprinkle in the crushed peanuts and chopped herbs, then toss once more lightly to distribute.
5. 5
   rest · ~5 min

   Let the salad rest for 5 minutes.

   Allow the salad to sit for 5 minutes before serving. This lets the carrots soften ever so slightly and the flavors meld together beautifully.

   TIPDon't skip the rest—it's the difference between a good salad and a great one.
6. 6
   serve

   Give a final toss and serve.

   Toss the salad one last time, transfer to a serving platter or individual bowls, and serve immediately.

Cuisines we love