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Thai Carrot Mint Salad (Vegan, Gluten-Free)

Sharon Palmer

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.

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Thai Carrot Mint Salad (Vegan, Gluten-Free)

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(2 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Yield: 6 servings 1x




  • 4 medium fresh carrots, shredded
  • ½ large English cucumber, with peel, diced
  • ½ cup chopped fresh mint
  • 2 stalks celery, chopped
  • ¼ cup golden raisins

Thai Vinaigrette:


  • ¼ cup coarsely chopped peanuts


  1. Mix shredded carrots, cucumbers, mint, celery, and raisins together in a medium bowl.
  2. To make Thai Vinaigrette: Mix oil, lime juice, ginger, agave nectar, curry paste, and soy sauce together in a small dish.
  3. Pour dressing over salad, toss, garnish with peanuts, and serve immediately.


This salad is delicate, and is best consumed within a few hours of making it.


  • Serving Size: 1 serving
  • Calories: 109
  • Sugar: 7.5 g
  • Sodium: 161 mg
  • Fat: 5.5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 14 g
  • Fiber: 3 g
  • Protein: 3 g

Keywords: Mint, Thai Salad, Carrots

For other top plant-based salad recipes, check out the following:

Sea Bean Caesar Salad
Sonoma Kale Salad with Red Grapes and Mushroom-Red Wine Vinaigrette
Mediterranean Persimmon White Bean Kale Salad

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