Thai Style Carrot and Cucumber Salad

The past two weeks have been pretty big around our house. The kids are back in school, with my youngest starting Kindergarten. In our neck of the woods, that’s all day school, y’all! And this stay at home mom is a little excited about all that brings. I started my first “free” day with a leisurely stroll through the grocery store, after dropping the little ones off at school. Clear headed, able to remember all the things that needed to be bought, dreaming up ideas for new recipes and buying those ingredients, too. It was a remarkable change from the past two months of summer vacation and the past 9 years where kid-free shopping was all but a dream.

Ah, yes, we’ve entered a new era. And, I for one, am ready to embrace it. Starting with this Thai Style Carrot and Cucumber Salad. I whipped it up the other night to go along with the Red Thai curry chicken I was making. Incredibly refreshing next to the rich, spiciness of the curry, this salad was the perfect way to compliment and finish the meal.

To make this week even better, I’ll be co-hosting my favourite link up party, Fiesta Friday, with Loretta @ Safari of the Mind. Full of talented bloggers, creating incredible dishes, this is the place to be if you’re looking for recipe inspiration.


Thai Style Carrot and Cucumber Salad

2 cloves of garlic, minced

2 tbsp fish sauce

1/4 Cup fresh lime juice

2 tbsp extra virgin olive oil

2 tbsp coconut sugar

1 English cucumber, julienned or spiralized

4 carrots, julienned or spiralized

1/2 Cup cilantro

1/2 C cashews, chopped

In a salad bowl, whisk together the garlic, fish sauce, lime juice, olive oil and coconut sugar. Julienne or spiralizethe carrots and cucumbers and add them to the bowl, tossing gently. Mix in the cilantro and cashew and serve.


18 Responses to “Thai Style Carrot and Cucumber Salad”

  1. This salad sounds incredibly fresh and it sounds delicious with a curry. I have to give it a go! Have a great weekend and thank you for co hosting my favourite foodie party Fiesta Friday! 🙂

  2. I do enjoy most Thai inspired recipes and have been trying to decide what to make from the Thai cookbooks I have. It is different from Chinese which is the kick I have been on lately. Your salad sounds delicious and I love the addition of cashews. Thanks for co-hosting Fiesta Friday this week with Loretta 🙂

    • Thanks so much, Judi! I love Thai flavours, but this is the first time I’ve made a salad with them. Usually I stick to curries. We’ll definitely be making this recipe again. Have a great weekend!

  3. Thanks for co-hosting with me Natalie. Thank you too for bringing along this light and flavorful Thai style carrots with cucumber. Love the fish sauce in the salad together with the coconut. The addition of cashews must have given it that crunch that I always enjoy in a salad. I know I will definitely be trying it out. Have a wonderful weekend 🙂

  4. Congrats in being kid-free during the week! I have another year to go before my youngest starts school and I too dream about all the freedom I will have:) Your salad looks delicious, so fresh and vibrant – yum!

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