Recipe of Ultimate Thai-Style Carrot Salad
Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Steps to Make Super Quick Homemade Thai-Style Carrot Salad. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Thai-Style Carrot Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai-Style Carrot Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Thai-Style Carrot Salad is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few ingredients. You can have Thai-Style Carrot Salad using 14 ingredients and 7 steps. Here is how you cook that.
This is a simple variation of a nam chim (Thai dipping sauce), which usually uses coconut sugar, fish sauce, manao (a Thai citrus fruit) juice and red chili peppers. I think the addition of honey and Tabasco makes the flavor more complex. The carrot tastes gentler when it's briefly stir-fried rather than left raw. Red onions don't need to be soaked in water since they don't taste that harsh; just mix them with the stir fried carrots at Step 4. Stir fry the carrots to your desired doneness. The sauce or dressing will be more fragrant if you use citrus fruits in season instead of lemon juice. For 2 servings. Recipe by gingamom
Ingredients and spices that need to be Make ready to make Thai-Style Carrot Salad:
- 1/8 Red onion
- 5 cm of stalk and 1 dash bit of the leaves Celery (stem and leaves)
- 2 Green onions
- 1 sprig Fresh coriander
- 1 as much (to taste) Leafy lettuce, arugular, baby lettuce etc.
- 10 Peanuts (roughly chopped)
- 1 medium Carrot
- 40 grams Ground pork (or chicken)
- 1 tsp Olive oil
- For the nam chim (dipping sauce):
- 1/2 tsp ★ Honey
- 1 tablespoo ★ Fish sauce
- 1 tbsp ★ Yuzu juice (or use sudachi or kabosu)
- 1 ★ Tabasco
Steps to make to make Thai-Style Carrot Salad
- Cut the carrot in half lengthwise and shred with a slicer. Cut the red onion and celery stalk in half lengthwise also and chop into 2 cm long pieces, along with the green onion and the coriander leaves.
- Mix the ★ ingredients together to make the nam chim. (You can use chili pepper powder or chopped red chili peppers instead of the Tabasco.)
- Heat the olive oil in a frying pan, add the shredded carrot and ground pork and stir fry. When the meat is cooked, mix with the carrot.
- Turn off the heat, and add the red onion and celery. (The onion will lose any harshness in the residual heat.)
- Add the green onion, celery leaves, coriander, peanuts and the combined sauce from Step 2 and mix well. (Don't add all the sauce at once, but add it gradually while tasting.)
- Line a serving plate with the leafy greens, put the mixture from Step 5 on top and it's done! Serve with the remaining sauce.
- Please also see this Thai Style Fried Egg and Vegetable Salad
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