Asian Carrot Salad with mint and roasted peanuts


March 14, 2013 by dgarnett2013

Asian Carrot Salad with mint and roasted peanuts: Food 52


Serves 2 – 4

  • 500g of carrots w/ fresh green tops
  • 1cup shredded Savoy cabbage (optional)
  • 4 green onions, white and light green parts thinly sliced
  • 1/4 cup fresh mint leaves, shredded
  • 1/4 cup roasted, unsalted peanuts; chopped
  • 1/4 cup fresh lime juice
  • 2 tablespoons roasted peanut oil
  • 1tablespoon fish sauce
  • 1tablespoon granulated sugar
  • 1-2 teaspoon Asian chili garlic sauce, to taste
  • 1teaspoon peeled, grated fresh ginger
  • 1crushed, chopped garlic clove


Trim off the carrot tops; peel and cut carrots into thin ribbons or matchsticks using a knife, mandoline or vegetable peeler.

Toss the carrots with the cabbage, green onions, mint and peanuts in a large bowl.

To make dressing, whisk the lime juice, peanut oil, fish sauce, sugar, chili sauce, ginger and garlic in a small bowl until blended and sugar is dissolved.

Pour the dressing over the carrot mixture and gently toss to coat.


3 thoughts on “Asian Carrot Salad with mint and roasted peanuts

  1. […] Great with salt and pepper pork and Asian carrot salad […]

  2. […] Good with Asian greens and Asian carrot salad […]

  3. that looks fantastic. I just posted a recipe for a Moroccan carrot salad. To me it had a very mild flavor, still good, but mild. I love the ingredients and spices in your salad. Can’t wait to make it.

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