You are here

Thai Carrot Salad


Bastyr dietetic intern Siona Sammartino shares this recipe from her recent healthy vegetables video series.

This salad is bursting with a rainbow of flavors. Veggies should never be boring and this one is for sure a winner! Serve with a piece of seared halibut, salmon, chicken, grass-fed steak or lentils and enjoy.



4 cup
carrot, shredded
1 cup
chard, thinly sliced
1 cup
red bell pepper, thinly sliced
green onions (tops and bottoms)
2 tbsp
fresh cilantro, roughly chopped
3 tbsp
Thai basil, roughly chopped
5 tsp
brown rice vinegar
1⁄4 cup
unrefined sesame oil
1 1⁄2 tsp
tamari or coconut aminos
1⁄2 tsp
toasted hot pepper sesame oil
1 tsp
maple syrup
1 pinch
sea salt
2 tbsp
chopped toasted almonds


Combine carrots, chard, peppers, onions, cilantro and basil in a large preparation bowl and set aside. Whisk together vinegar, oil, tamari, hot oil and syrup in a glass measuring cup. Taste and add sea salt as needed to pop and marry flavors. Add dressing to salad and toss to coat. Garnish with almonds and enjoy.

Thai carrot salad in bowl


SourceOriginal Recipe by S. Sammartino, copyright 2013
Prep time
15 minutes
Cooking time
Total time
15 minutes