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.