A vibrant and crunchy side dish bursting with fresh flavors—perfect for pairing with Asian meals.
Why You’ll Love This Recipe
This salad comes together in just 15 minutes, no cooking required. It features shredded carrots and cabbage for crunch, with colorful bell pepper and red onion adding brightness and texture. The dressing delivers that classic Thai balance of sweet, sour, salty and peppery spice—while the roasted peanuts bring satisfying crunch and richness. It’s vegan, easily gluten-free, and a lovely fresh contrast to richer mains.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the salad:
2 carrots (about 2 cups shredded)
1 cup cabbage, shredded
½ cup red onion, finely sliced
½ cup bell pepper (capsicum), finely chopped
¼ cup fresh cilantro leaves, finely chopped
½ cup roasted peanuts, coarsely crushed
For the Thai-style dressing:
2 tablespoons soy sauce (or tamari if gluten-free)
1 inch piece of ginger, peeled and minced
3 cloves garlic, peeled and minced
1 teaspoon rice vinegar (or substitute extra lime juice)
1 teaspoon brown sugar (or palm sugar or coconut sugar)
1 tablespoon lime juice
½ teaspoon cracked black peppercorns
1 teaspoon sesame oil
Salt, to taste
Directions
Rinse and peel the carrots; either shred them or use a julienne slicer to make sticks. Rinse the cabbage and shred it.
In a large salad bowl, combine the shredded cabbage, shredded carrot, sliced red onion and chopped bell pepper.
In a small bowl, whisk together the dressing: soy sauce (or tamari), minced ginger, minced garlic, rice vinegar, brown sugar, lime juice, cracked black pepper and sesame oil. Add salt to taste.
Pour the dressing over the vegetable mixture and toss thoroughly to coat everything evenly. If you like extra heat, add some red pepper flakes at this stage.
Add the chopped cilantro leaves and the crushed roasted peanuts. Toss again gently to distribute the nuts.
Serve immediately.
Servings and timing
Makes about 3 servings.
Prep time: 15 minutes.
Total time: 15 minutes.
Storage/Reheating
This salad is best served fresh; the vegetables stay crisp and the dressing stays bright.
If you do refrigerate it, cover and chill for up to 24 hours — before serving, give it a quick toss and add extra peanuts just before serving to retain crunch.
Do not attempt to reheat this salad — it is intended to be served cold or at room temperature.
FAQs
What if I don’t have sesame oil?
You can substitute light olive oil or any neutral oil; the sesame oil adds a nutty aroma, but the salad will still taste great without it.
Can I make this gluten-free?
Yes — just use tamari (or another gluten-free soy sauce alternative) in place of regular soy sauce.
Can I make it ahead of time?
You can prep it ahead, but I recommend waiting to add the peanuts until just before serving so they stay crunchy. Store the dressed salad in the fridge, then toss in the nuts later.
Can I add heat or spice?
Absolutely — feel free to add ½ tablespoon of hot sauce or Sriracha (or more red pepper flakes) to the dressing to increase the spice level.
What other vegetables can I use?
You can mix in shredded beets or zucchini alongside the carrots. For more greens, consider adding chopped kale, baby spinach or bok choy leaves.
Can I add protein to make it a main dish?
Yes — you could top it with grilled tofu, edamame, roasted chickpeas or chopped grilled chicken (if not keeping vegan) to make it more substantial.
How many carrots do I need to yield 2 cups shredded?
Typically about 2 medium carrots will yield around 2 cups when shredded. Adjust slightly if your carrots are especially large or small.
Can I skip the peanuts if I have a nut allergy?
Yes — you can omit the peanuts or substitute roasted sunflower seeds or pumpkin seeds for a similar crunch.
Is the salad very oily?
No — the dressing uses just one teaspoon of sesame oil, so the salad remains light and fresh rather than oily or soggy.
How should I serve it for an Asian-style meal?
This salad works beautifully alongside dishes like Thai red curry, green curry or yellow curry with rice. Or serve it as a light meal with vegetable fried rice or noodles.
Conclusion
This Thai Carrot Salad is a fresh, fast and flavorful addition to any meal. With minimal prep, vibrant vegetables and a punchy Thai-style dressing, it strikes a delightful balance of crunch, color and taste. Easy to adapt, vegan and gluten-friendly, it’s a go-to when you want something bright and satisfying without turning on the stove. Enjoy!
A vibrant, crunchy, Thai-inspired salad made with carrots, cabbage, bell pepper, and red onion, all tossed in a tangy, garlicky soy-lime dressing. Naturally vegan, gluten-free adaptable, and ready in just 15 minutes.
Ingredients
For the salad:
2 carrots (about 2 cups shredded)
1 cup cabbage, shredded
½ cup red onion, finely sliced
½ cup bell pepper, finely chopped
¼ cup fresh cilantro leaves, chopped
½ cup roasted peanuts, coarsely crushed
For the Thai-style dressing:
2 tablespoons soy sauce (or tamari for gluten-free)
1 inch ginger, peeled and minced
3 cloves garlic, minced
1 teaspoon rice vinegar (or extra lime juice)
1 teaspoon brown sugar
1 tablespoon lime juice
½ teaspoon cracked black peppercorns
1 teaspoon sesame oil
Salt, to taste
Instructions
Shred carrots and cabbage. Slice red onion and chop bell pepper.
In a large bowl, combine all the salad vegetables.
In a small bowl, whisk together soy sauce, ginger, garlic, rice vinegar, brown sugar, lime juice, pepper, sesame oil, and salt.
Pour the dressing over the salad and toss thoroughly to coat.
Add chopped cilantro and crushed peanuts. Toss gently again.
Serve immediately as a side dish or light lunch.
Notes
Add chili flakes or Sriracha for heat.
Omit peanuts for nut-free version or use sunflower seeds instead.
To make it a main dish, top with tofu, edamame, or grilled chicken.
