Dinner/ Sides

Thai Carrot Salad

Thai Carrot Salad

Print Recipe
Serves: 4 Cooking Time: 10 min


  • 1 packet frozen carrot spirals
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp organic almond butter
  • zest and juice from 1 organic lime
  • 1 tbsp Gomasio sesame seed seasoning
  • 1 tbsp red chili flakes
  • Smoke Sea Salt
  • Freshly Ground Pepper
  • Microgreens of choice



Take a prep bowl and mix all ingredients, with the smoked sea salt and pepper added as per your tastes, except for the carrot spirals with a whisk to make the dressing.


Nuke the carrot spirals in the microwave for about 6 minutes on high, let sit for a minute before transferring the entire contents to a coriander to drain the excess water. While the carrots are still hot, add them to the dressing and stir together with a spoon.


You can serve it hot or place in the fridge to cool down and serve it cold with a garnish of microgreens.

Guys, Im all about quick and easy sometimes, hence this dish that is ready in about 10 minutes thanks to the plethora of frozen pre chopped vegetables that are available to consumers these days. Often because all of a sudden I get a hunger that just needs to be satisfied, ASAP. I dont tend to eat too much carrots, Im more preferable to raw or roasted ones, but I bought these spirals and thought of a Thai inspired way to make a kick ass protein and filling dressing and serve em cold. I did try them while they were warm, and equally amazing the difference between the hot and cold versions are quite variable so adapt the recipe to your tastes because either way is amazing!

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