Can I use other nuts instead of peanuts?

Absolutely. While chopped unsalted peanuts are the classic choice, you can easily substitute with other nuts or seeds based on your taste or dietary needs. Cashews are a popular alternative and offer a buttery texture and slightly sweet flavor. Almonds, sunflower seeds, or even sesame seeds can work well too. Roasting the nuts or seeds before adding them enhances their flavor and adds extra crunch, giving your Thai Carrot Salad a unique twist.

How long does Thai Carrot Salad last in the fridge?

When stored properly in an airtight container in the refrigerator, Thai Carrot Salad can stay fresh for up to four days. In fact, the flavor often improves over the first 24 hours as the dressing soaks into the carrots. To keep the texture crisp, it’s recommended to store chopped peanuts separately and only mix them in right before serving. If the salad becomes watery or overly soft, simply drain the excess liquid and refresh it with a bit of lime juice or red pepper flakes before eating.

Can I make Thai Carrot Salad vegan?

Yes, Thai Carrot Salad can be made completely vegan with a simple substitution. Instead of using traditional Thai fish sauce, opt for a plant-based alternative such as low-sodium soy sauce, tamari, or coconut aminos. The rest of the ingredients—carrots, vinegar, lime juice, garlic, and spices—are naturally plant-based. This makes the salad a fantastic option for vegans and vegetarians looking for bold, refreshing flavors without compromising on dietary preferences.

What is Thai Carrot Salad made of?

Thai Carrot Salad is made from coarsely grated fresh carrots tossed in a bold, spicy, and tangy dressing. The dressing typically includes rice vinegar, white sugar, minced garlic, Thai fish sauce, red curry paste, lime juice, and crushed red pepper flakes. Chopped unsalted peanuts are added for a nutty crunch. Together, these ingredients create a salad that balances sweet, sour, salty, and spicy elements—the core of Thai flavor philosophy.

Thai Carrot Salad – The Most Delicious Thai Side Dish (2025)

Description

Thai Carrot Salad is a vibrant, crunchy, and flavor-packed Thai-inspired side dish made with shredded carrots, a sweet and tangy dressing, and chopped peanuts. It’s easy to make, naturally gluten-free, and perfect for meal prep or serving with Thai mains.

Ingredients

Scale

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
½ cup finely chopped unsalted peanuts

Instructions

Grate the carrots and place them in a large bowl.
In a saucepan, combine sugar, water, and rice vinegar. Bring to a boil and cook until the sugar dissolves, about 5 minutes.
Reduce the heat to medium and add minced garlic, Thai fish sauce, and red curry paste. Simmer for 2 to 5 minutes to blend flavors.
Remove the dressing from heat and allow it to cool completely, about 30 minutes.
Stir in the lime juice and red pepper flakes into the cooled dressing.
Pour the dressing over the grated carrots and toss to coat evenly.
Add the chopped peanuts and mix well.
Refrigerate for at least 30 minutes before serving to let the flavors develop.

Notes

Use fresh carrots for the best texture and flavor.
The salad tastes even better the next day after marinating.
For a vegan version, substitute fish sauce with soy sauce or coconut aminos.
Adjust the red pepper flakes for more or less heat.
Store in an airtight container in the fridge for up to 4 days.

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 14g
Sodium: 460mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg

Keywords: Thai Carrot Salad, Thai salad, spicy carrot salad, Thai side dish, gluten free Thai recipe, easy Thai salad, shredded carrot salad, red curry salad