This refreshing, crisp salad sparkles with the Thai flavors of fresh mint, ginger, lime, and peanuts. This Thai Carrot Mint Salad is completely plant-based (vegan) and gluten-free, making it a great option for everyone at your table. Calling upon a few sturdy vegetables—carrots, celery, and cucumbers—it’s a recipe you can turn to all year long, even when summer produce isn’t as readily available.
I grow all of these veggies (as well as limes and mint) in my garden, as they are some of the easiest to grow. In fact, you can see the picture of me holding a bowl of this salad above my carrot patch, where I harvested the carrots that went into this recipe. But you can also find these ingredients any supermarket most times of the year. All you have to do is shred the carrots (a food processor comes in handy, but isn’t a requirement), chop the celery, mint, and cucumbers, whisk together a Thai Vinaigrette, toss it all up, and sprinkle the bowl with a garnish of peanuts. You can have this recipe done and on the table in about 10 minutes. It is so flavorful, aromatic, and colorful!
I love to serve this salad as an accompaniment for sandwiches, like this BLTA sandwich, as an addition to veggie-burgers (right on the bun!), as a side along with a bowl of veggie chili, or as a filling for wraps. You can also mix up the ingredients a bit to add your own twist. Try dried cranberries instead of raisins, sunflower seeds instead of peanuts, and snow peas instead of cucumbers. Try mixing in cubed tofu or tempeh to make this a more balanced offering. Packed with fiber, vitamins, minerals, healthy fats, and plant-powered proteins, this salad will help fuel your day with nutrition. And the addition of carrots, mint, and ginger means a bounty of phytochemicals linked with health properties are added to your day.