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Thai Style Spicy Carrot Salad

4.0/5 rating (2 votes)
  • Serves: 2
  • Prep Time: 15 mins
  • Ready in: none
  • Difficulty: Easy
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Thai Style Spicy Carrot Salad

I love this salad, crisp tasty and really filling, the powerful flavour of the dressing is really fabulous, great starter on its own or main course with a roasted corn fed chicken breast.


  • 8 paper thin slices of lemon, cut into quarters
  • 2 medium organic carrots, peeled
  • 200g (quarter roughly) white cabbage
  • 100g Kenya beans, cut into 2cm pieces
  • 10 cherry plum tomatoes, halved
  • For the dressing
  • Juice of 3 large limes
  • 3 tbsp tamarind paste (Barts)
  • 3 tbsp Thai fish sauce
  • 2 cloves of garlic finely chopped
  • 2 tsp heaped finely chopped red chilli
  • 3 tbsp light soy sauce
  • 1 tbsp heaped castor sugar
  • 50mls vegetable oil
  • salt, optional

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  1. Place the lemon, beans and tomatoes into a large bowl.
  2. Place the cabbage into the food processor attachment on the food processor and fit with the medium slicer blade.
  3. Process the carrots and then the cabbage so they are finely sliced. Add to the bowl and mix well.
  4. Place all of the ingredients, apart from the oil, for the dressing into a separate bowl and mix well, finally add the oil in a thin stream and mix well.
  5. Pour over the salad and mix well, taste and re season if needed, I generally find that there is enough seasoning with the soy sauce and chilli pepper.
  6. Leave for 20 minutes at room temperature then re mix and serve.

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