Mediterranean Thai Carrot Salad – Fresh & Flavorful
This Mediterranean Thai carrot salad brings together bright ingredients from two different traditions. You get the crunch and freshness you’d expect from a Thai-inspired salad, along with the herbs, citrus, and olive oil that make Mediterranean cooking so enjoyable. The grated carrots soak up a sweet, tangy dressing, while mint, cilantro, and basil add layers of freshness. A mix of nuts, citrus, and crisp vegetables keeps it light, and the whole dish comes together quickly. It works well as a side, a lunch bowl, or a colorful addition to a larger spread.
Prep: 15–20 minutes
Total: 15–20 minutes
Ingredients
For the Salad
4 cups shredded carrots
1 red bell pepper, thinly sliced
½ cup thinly sliced red cabbage
1 small cucumber, thinly sliced
¼ cup chopped fresh cilantro
¼ cup chopped fresh mint
¼ cup chopped basil
¼ cup chopped roasted peanuts or cashews
2 tbsp toasted sesame seeds
For the Mediterranean Thai Dressing
3 tbsp olive oil
2 tbsp fresh lime juice
1 tbsp lemon juice
1 tbsp honey
1 tbsp rice vinegar
1 small garlic clove, grated
1 tsp grated ginger
1 tsp soy sauce or tamari
½ tsp chili flakes or a small chopped chili
Salt and black pepper to taste
Optional Garnish
Extra herbs
Lime wedges
A small drizzle of honey
Instructions
Place the shredded carrots in a large mixing bowl.
Add the sliced bell pepper, cabbage, and cucumber.
Stir in the cilantro, mint, and basil.
In a separate bowl, whisk together olive oil, lime juice, lemon juice, honey, vinegar, garlic, ginger, soy sauce, chili, salt, and pepper.
Taste the dressing and adjust the acidity or heat to your liking.
Pour the dressing over the salad and toss gently to coat.
Add the peanuts or cashews and sesame seeds.
Toss again just enough to distribute everything evenly.
Let the salad sit for 5 minutes so the flavors settle in.
Garnish with more herbs and lime wedges before serving.
Tips
Shred the carrots finely so they absorb the dressing better.
If the carrots are very thick, mix in a splash more vinegar or lime juice to help soften them slightly.
Keep the herbs loose rather than chopped too finely; this gives the salad more texture.
Toast the nuts for a deeper flavor that stands out against the fresh vegetables.
If your cucumber has a lot of seeds, scoop them out so the salad doesn’t water down.
Add the dressing gradually if you’re unsure. Carrots vary in how much they absorb.
Mix the salad gently so the herbs stay intact.
If you want more sweetness, add a touch more honey.
For stronger Thai flavor, add more ginger and chili.
Serve it chilled for the crispest texture.
Variations
Mediterranean lemon-forward version: Increase lemon juice and add lemon zest.
Spicy Thai-style: Add a sliced fresh red chili or a spoonful of chili paste.
Creamy version: Add a couple of spoonfuls of Greek yogurt or tahini to the dressing.
Nut-free: Swap the peanuts for pumpkin seeds or sunflower seeds.
Protein-packed: Add grilled chicken, shrimp, or chickpeas.
Crunchy mix: Add shredded red apple or thinly sliced fennel for more brightness.
Herb-heavy version: Double the mint and basil for a more Mediterranean take.
Sesame-forward: Add a teaspoon of toasted sesame oil to deepen the flavor.
Citrus blend: Replace some of the lime juice with orange juice for softer acidity.
Noodle bowl: Add rice noodles or couscous to turn it into a full meal.
Q&A
Can I make this ahead? Yes, but add the nuts and herbs just before serving so they stay crisp.
Does it store well? It keeps for about a day in the fridge, though the herbs soften over time.
Can I use bagged shredded carrots? Yes. They save time, but shredding your own gives a fresher texture.
Can I make it without soy sauce? Use tamari, coconut aminos, or a pinch of salt.
Is it spicy? Only if you add chili. You control the heat completely.
Can I swap the honey? Use maple syrup or agave.
What goes well with this salad? Grilled fish, chicken skewers, hummus bowls, or roasted potatoes.
Can I use dried herbs? Fresh herbs are key here and give the best flavor.
How do I make it heartier? Add avocado, quinoa, or lentils.
Can I reduce acidity? Use more olive oil and a touch more honey to balance it.
Nutrition
(per serving, approximate)
Calories: 160
Protein: 3 g
Carbs: 16 g
Fat: 9 g
Fiber: 3 g
Sugar: 8 g
Conclusion
This Mediterranean Thai carrot salad is refreshing, light, and packed with flavor. The carrot base gives it natural sweetness and crunch, while the herbs bring a clean aroma that fits both cuisines. The lime, lemon, and olive oil dressing has the right balance of tang and brightness. It’s simple to make, works well with many dishes, and tastes even better after a few minutes of resting. Whether you’re serving it for a weekday meal or adding it to a gathering, it brings color, freshness, and a lively mix of flavors to the table.