Thai Carrot Salad

Bright and refreshing carrot salad inspired by Thai Som Tum, featuring finely julienned carrots, fresh cilantro, and a zesty fish sauce and lime dressing, perfect as a light and flavorful side dish.

Carrot Som Tum-Inspired Salad

If you’re looking for a refreshing and vibrant salad with bold flavors, this Carrot Som Tum-Inspired Salad is a perfect choice! While it’s not a traditional Thai papaya salad, this version highlights the crunch of carrots with a tangy, slightly sweet, and umami-rich dressing. I love making a big batch to serve alongside grilled chicken or fish for a light yet satisfying meal.

Ingredients:

  • 4 garlic cloves, minced
  • 1 long red chili, roughly chopped (omit if you prefer less heat)
  • 2 heaping cups of finely julienned carrot (about 4 large carrots)
  • Handful of fresh cilantro, chopped
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon honey

Instructions:

Step 1: Using a small food processor, pulse the garlic and chili until roughly chopped

Step 2: Add the julienned carrots and cherry tomatoes, gently pounding and mixing until the ingredients are slightly softened and well combined.

Step 3: Pour in the fish sauce, lime juice, and honey. Lightly pound and toss everything together until well coated.

Step 4: Taste and adjust the seasoning to your preference. Add more fish sauce for saltiness, lime juice for extra tang, or honey for sweetness.

Step 5: Garnish with fresh cilantro and serve immediately. Enjoy as a refreshing side dish or pair it with grilled meats for a delicious meal!

Pro Tips:

  • For a vegetarian version, swap fish sauce with soy sauce or tamari.
  • This salad tastes even better after resting for 15-20 minutes, allowing the flavors to meld.

Let me know if you try this recipe—I’d love to hear your thoughts!