Thai-Inspired Coconut & Carrot Salad
This vibrant Thai-inspired salad combines crisp shredded carrots and fresh coconut with a zesty lime-fish sauce dressing, offering a refreshing and crunchy side dish that's perfect for any meal.
For 4 servings
Prepare the vegetables: Using a box grater or food processor, shred the carrots. Thinly slice the red onion, preferably using a mandoline for uniform pieces. Coarsely chop the fresh cilantro.
Make the dressing: In a small bowl, whisk together the fresh lime juice, fish sauce, honey (or maple syrup), and the finely minced red chili (if using). Taste and adjust for your preference – you might want a bit more tang, sweetness, or spice.
Combine salad ingredients: In a large mixing bowl, add the shredded carrots, thinly sliced red onion, chopped cilantro, and the fresh grated coconut.
Dress the salad: Pour the prepared dressing over the combined salad ingredients in the large bowl.
Toss gently: Using tongs or clean hands, gently toss all the ingredients until they are evenly coated with the dressing. Be careful not to over-mix, which can bruise the cilantro.
Taste and adjust: Taste a small portion of the salad and adjust seasonings if necessary. You might want to add a tiny pinch of salt, more lime juice for tang, or a touch more honey for sweetness.
Chill (optional): For best results, cover the salad and chill in the refrigerator for at least 10-15 minutes to allow the flavors to meld, though it can be served immediately.
Garnish and serve: Just before serving, sprinkle the chopped roasted peanuts over the top for added crunch and flavor. Serve as a refreshing side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For perfectly shredded carrots and uniformly thin red onion slices, consider using a mandoline or the shredding attachment of a food processor.
- 2Enhance the nutty flavor of the peanuts by lightly toasting them in a dry pan over medium heat for a few minutes until fragrant, then let them cool before chopping.
- 3To make this salad vegan, substitute the fish sauce with tamari or a good quality soy sauce, and use maple syrup instead of honey.
- 4If preparing ahead, keep the dressing separate from the salad ingredients and combine them just before serving to maintain the crispness of the vegetables.
Adapt it for your goals.
Protein Boost
Add grilled shrimp, shredded chicken, or pan-fried tofu for a more substantial main course salad.
Nutty AlternativesNutty Alternatives
Substitute peanuts with toasted cashews, almonds, or sesame seeds for a different crunch and flavor profile.
Vegetable AdditionsVegetable Additions
Incorporate thinly sliced cucumber, bell peppers (red or yellow), or blanched edamame for added color, texture, and nutrients.
Why this is on our healthy list.
Rich in Beta-Carotene
Carrots are an excellent source of beta-carotene, which the body converts to Vitamin A, crucial for healthy vision, immune function, and skin health.
Healthy Fats from Coconut
Fresh coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that can be easily metabolized for energy and may support brain health.
Digestive Health Support
The high fiber content from carrots and coconut aids in digestion, promotes regularity, and contributes to a healthy gut microbiome.
Frequently asked questions
You can prepare the shredded vegetables and dressing separately up to 24 hours in advance. Store them in airtight containers in the refrigerator. Combine them just before serving to prevent the salad from becoming soggy.
