Boistfort Valley Farm
Community Supported Recipe Box

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


dish: salad
season: summer

1. Shred the carrots with the largest setting on a box grater.

2. 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.

3. In a large bowl, toss the carrots with the lime juice mixture and mint. Top off with the chopped peanuts and serve.