The last couple of days in New York, we seemed to have transitioned from winter right into summer. The weather has been gloriously sunny, with temperatures in the high 70s and low 80s. With April being so fickle, the gorgeous weather is not predicted to last, but while it's here I'm taking full advantage.
Which means long walks in the park in the morning and shorter walks in the afternoon as a work break. And leaving the windows open all day. And putting together simple salads as part of a light lunch.
This carrot and mint salad is one of those easy appetizers I'll make on days like this, to go with some fried rice or noodles. The summer I spent backpacking through Southeast Asia I came across these salads quite a bit at outdoor street markets and restaurants. Whether you're chowing down on hot noodle soups and blistering curries or just eating some grilled chicken skewers, a simple carrot salad is quite the refreshing thing to have on the side.
Not to say that this salad isn't a tinge spicy. Along with lime juice, honey, brown sugar, and fish sauce, I add a bit of chili garlic sauce (this is my go-to brand), which you can also leave out. It's a very tart salad balanced with the savory, earthy fish sauce and sweetness from the sugar and honey. And the salad is perfect for days when it's way too nice to spend indoors cooking for very long.
Thai Carrot and Mint Salad
- 1 pound carrots, peeled
- Juice from 2 small limes
- 1 tablespoon fish sauce
- 1/2 tablespoon honey
- 1 teaspoon chili garlic sauce
- 1 1/2 tablespoons light brown sugar
- 1 generous handful fresh mint
- 1/4 cup chopped dry-roasted peanuts
- Shred the carrots with the largest setting on a box grater.
- In a small bowl, mix together the lime juice, fish sauce, honey, chili garlic sauce, and brown sugar until the honey and sugar are dissolved.
- In a large bowl, toss the carrots with the lime juice mixture and mint. Top off with the chopped peanuts and serve.