This Thai Crunch Carrot Salad is so fresh and delicious! It’s made with carrots, cabbage, cilantro, bell peppers, peanuts, and a sweet soy dressing. This is one of those recipes that keeps getting better with time, making it a perfect make ahead lunch or meal prep idea. It’s loaded with vegetables to keep you energized and complete as the day progresses. Make it with me!

What You’ll Need to Make The Thai Crunch Carrot Salad

• 2 cups shredded carrots
• 1 cup shredded cabbage- pro tip: a bag of asian salad mix works excellent as the base of this recipe
• 1 red bell pepper, diced
• 1/4 cup cilantro, chopped
• 1/2 cup roasted peanuts, could substitute for cashews if desired

What You’ll Need For the Sweet Soy Dressing

• 2 Tablespoons soy sauce
• 1 teaspoon ginger, peeled and minced
• 2 cloves garlic, minced
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• One Tablespoon lime juice
• 1 teaspoon brown sugar
• 1 teaspoon salt & pepper

How to Make This Thai Crunch Carrot Salad

1. Toss the carrots, cabbage, bell pepper, cilantro, and peanuts in a small bowl.
2. Whisk all the dressing ingredients together and pour over the vegetables. Toss to combine.
3. Refrigerate for a few minutes before serving. Store in an airtight container in the fridge for up to one week.

Pro Tips for this Thai Crunch Carrot Salad Recipe

• This salad gets better over time in the fridge! Make a double batch and enjoy it for a few days!
• For less chopping and easy prep work, use a chopped Asian salad kit from the grocery store as the base of this recipe.
• You can swap out the peanuts for cashews if desired.

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Other Recipes To Try

• Asian Cucumber Salad
• Asian Salad with Creamy Citrus Dressing
• Ramen Salad with Peanut Dressing
• Cucumber Pepper Salad
• Chinese Chicken Salad
• Raw Carrot Salad
• Healthy Spring Rolls