Thai Carrot Salad

Photography by: Sonia Lyons

After tinkering around with a recipe sent to me by a friend, I came up with the recipe for Thai Carrot Kale Salad below.  Now that summer is here, I make this recipe every week or so.  It’s crunchy and delicious, does not require heating up my kitchen with the oven.

Thai Carrot Salad Recipe

  • 1 lb shredded carrot (I use rainbow colored carrots)
  • 1/4 large thinly sliced red onion
  • Large bunch of kale destemmed and chopped
  • 2 C sriracha peanuts
  • Thumb sized grated ginger root
  • 1/4 C soy sauce
  • 1/4 C lime juice
  • 2 t sesame oil
  • 1/4 C maple syrup
  • 2 T chili garlic sauce


Place all ingredients in a large bowl and mix it up!

Can be made it bulk, and stays fresh for two weeks in the fridge.







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