Thai Carrot Salad

Sweet and tangy grated carrots tossed in a Thai-inspired dressing with peanuts and red pepper flakes.

Ingredients

• Carrots, 1lb, grated
• White sugar, 1 cup
• Water, ½ cup
• Rice vinegar, ½ cup
• Garlic, 2 tbsp, minced
• Thai fish sauce, 2 tbsp
• Thai red curry paste, 1 ½ tsp
• Lime juice, 2 tbsp
• Red pepper flakes, 1 tbsp
• Unsalted peanuts, ½ cup, chopped

Directions

1. Add grated carrots into the bowl.
2. Add vinegar, water, and sugar into the saucepan, bring to a boil and cook for 5 minutes. Lower the heat to medium.
3. Then, add curry paste, fish sauce, and garlic to the sugar mixture and simmer for 2 to 5 minutes.
4. Remove saucepan from the flame. Let cool for 30 minutes.
5. Add red pepper flakes and lime juice to the dressing and pour over carrots. Then, add peanuts and toss to combine. Place it into the fridge for 30 minutes.
6. Serve and enjoy!