This refreshing, crisp shredded carrot salad sparkles with the traditional Thai flavors of fresh mint, ginger, lime, and peanuts. This Thai Salad with Carrots and Mint is completely plant-based (vegan) and gluten-free, making it a great option for everyone at your table. Calling upon a few sturdy, easy-to-find vegetables—carrots, celery, and cucumbers—it’s a recipe you can turn to all year long, even when summer produce isn’t as readily available.
I grow all of these veggies (as well as limes and mint) in my garden, as they are some of the easiest plants to grow in home gardens (learn more about how to home garden here). In fact, I harvested many of the ingredients from my garden that went into this recipe. But you can also find these ingredients in any supermarket or farmers market most times of the year. All you have to do is shred the carrots (a food processor comes in handy, but isn’t a requirement), chop the celery, mint, and cucumbers, whisk together a Thai Vinaigrette, toss it all up, and sprinkle the bowl with a garnish of peanuts. Try different colored carrots (red, orange, purple, yellow) to keep it interesting. You can have this raw carrot salad recipe done and on the table in about 10 minutes.
This mint salad is so flavorful, aromatic, and colorful! Plus it’s packed with fiber, healthy fats, vitamins, minerals, and phytochemicals. I’m a huge fan of cultural, global food traditions, including Thailand—I’ve had a chance to study this beautiful food culture. But if you want to learn from a true expert, check out the work of Laela Punyaratabandhu, who is a food writer, cookbook author, and Thai food expert.
I love to serve this salad as an accompaniment for sandwiches, like this BLTA sandwich, as an addition to veggie-burgers (right on the bun!), as a side along with a bowl of veggie chili, or as a filling for wraps. You can also mix up the ingredients a bit to add your own twist. Try dried cranberries instead of raisins, sunflower seeds instead of peanuts, and snow peas instead of cucumbers. Try mixing in cubed tofu or tempeh to make this a more balanced offering. Packed with fiber, vitamins, minerals, healthy fats, and plant-powered proteins, this salad will help fuel your day with nutrition. And the addition of carrots, mint, and ginger means a bounty of phytochemicals linked with health properties are added to your day.
Thai Salad with Carrots and Mint
(8 votes, average: 5.00 out of 5)
5 from 8 reviews
- Author: The Plant-Powered Dietitian
- Total Time: 10 minutes
- Yield: 6 servings
- Diet: Vegan
Print Recipe Pin Recipe
This easy, crunchy, colorful, healthy Thai Salad with Carrots and Mint is filled with the bold flavors of red curry, peanuts, carrots, mint, and ginger.
- 4 medium fresh carrots, shredded
- 2 small cucumbers, with peel, chopped
- ½ cup chopped fresh mint
- 2 stalks celery, chopped
- ¼ cup golden raisins
- 1 tablespoon sesame or peanut oil
- 1 lime, juiced
- 1 teaspoon minced fresh ginger
- 1 teaspoon agave nectar
- 1 teaspoon Thai red curry paste
- 1 teaspoon reduced sodium, gluten-free soy sauce
- ¼ cup coarsely chopped peanuts
Cook Mode Prevent your screen from going dark
- Mix shredded carrots, cucumbers, mint, celery, and raisins together in a medium bowl.
- To make Thai Vinaigrette: Mix oil, lime juice, ginger, agave nectar, curry paste, and soy sauce together in a small dish.
- Pour dressing over salad, toss, garnish with peanuts, and serve immediately.
This salad is delicate, and is best consumed within a few hours of making it.
- Prep Time: 10 minutes
- Category: Salad
- Cuisine: Thai, American
- Serving Size: 1 serving
- Calories: 109
- Sugar: 7.5 g
- Sodium: 161 mg
- Fat: 5.5 g
- Saturated Fat: 1 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 3 g
Keywords: Mint, Thai Salad, Carrots
Did you make this recipe?
Tag @sharonpalmerrd on Instagram
For other top vegan salad recipes, check out the following:
Vegan Kale Caesar Salad
Chopped Winter Salad with Lemon Dressing
Greek Mizuna Salad with Sumac Spice Vinaigrette
Quinoa Apple Waldorf Salad
Jewel Winter Salad with Orange Vinaigrette
This post may contain affiliate links. For more information, click here.
Publisher: Sharon Palmer