Thai Carrot Salad

I just booked my next big trip! I’m on my way to Thailand in April! I would love your suggestions if you’ve been! To get myself in the mood, I’ve started working on some Thai inspired recipes. This one is a cornucopia of flavor and color!

Thai Carrot Salad

2 large carrots, julienned or shredded

1/2 cup golden raisins

1/4 cup shredded coconut (non-sweetened)

1/4 cup chopped roasted cashews

1/2 cup roughly chopped cilantro

1 jalapeno, finely diced (option if you like spicy!)


1 cup full-fat coconut milk

1/4 cup creamy peanut butter

1 tbsp. curry powder

1 lime, juiced

1/4 tsp. sea salt

Puree the dressing ingredients in a blender and set aside.

Toss the salad ingredients together and either combine with the dressing for a more “slaw” salad or plate the carrot mix and top with the dressing.

Enjoy room temp or chilled. This salad becomes even yummier when it’s combined and refrigerated overnight.