Thai-Style Carrot Salad

1. 1

   Cut the carrot in half lengthwise and shred with a slicer.

2. 2

   Cut the red onion and celery stalk in half lengthwise also and chop into 2 cm long pieces, along with the green onion and the coriander leaves.

3. 3

   Mix the ingredients together to make the nam chim.

4. 4

   (You can use chili pepper powder or chopped red chili peppers instead of the Tabasco.)

5. 5

   Heat the olive oil in a frying pan, add the shredded carrot and ground pork and stir fry.

6. 6

   When the meat is cooked, mix with the carrot.

7. 7

   Turn off the heat, and add the red onion and celery.

8. 8

   (The onion will lose any harshness in the residual heat.)

9. 9

   Add the green onion, celery leaves, coriander, peanuts and the combined sauce from Step 2 and mix well.

10. 10

    (Don't add all the sauce at once, but add it gradually while tasting.)

11. 11

    Line a serving plate with the leafy greens, put the mixture from Step 5 on top and it's done!

12. 12

    Serve with the remaining sauce.

13. 13

    Please also see this Thai Style Fried Egg and Vegetable Salad

* Per serving · 4 servings · Values may vary.

No additional tips available.