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Thai Carrot Salad

Thai Carrot Salad Recipe
Yield: 10 Servings (10 oz. each)

Yield: 10 Servings (10 oz. each)

Tender grilled chicken skewers served over a vibrant carrot salad with cucumber, cabbage, peppers, green onions and cilantro. Serve with a delicious Thai peanut sauce on the side and enjoy!

Ingredient Weight Measure
Simplot Simple Goodness™: RTE Diced Carrots 3/8" 2 lbs. 6 cups
English cucumber, julienne 10 oz. 2 cups
Red cabbage, shredded 6.2 oz. 2 cups
Cilantro, fresh, chopped .28 oz. 1/2 cup
Scallions, sliced thin 3.52 oz. 1 cup
Yellow bell pepper, julienne strips 7.8 oz. 2 cups
Thai peanut sauce, prepared 15 fl. oz. 4 cups
Chicken breast, chunked, skewered (4 oz. per skewer) 2.5 lbs. 7 1/2 cups
Peanuts, crushed 5 oz. 10 Tbsp.
Preparation Instructions:
Step 1
Thaw carrots according to package instructions. Reserve cold.
Step 2
In a large bowl add carrots, cucumber, cabbage, cilantro, scallions, peppers, and half of the peanut sauce. Stir to combine. Reserve cold.
Step 3
Grill chicken skewers and brush with peanut sauce. Reserve hot.
Step 4
For each serving; portion 6 oz. of carrot salad on serving dish and top with chicken skewer. Serve with 2 fl. oz. of peanut sauce in a ramekin. Sprinkle with 1 Tbsp. of peanuts. Serve.
Products used in this recipe