Shredded Carrot and Mung Bean Salad

Shredded Carrot and Mung Bean Salad

  • Prep: 10 min
  • Cook Time:
  • Total: 10 min
  • Serving: 2 Servings

This carrot and mung bean salad dish combines a medley of wonderful flavors inspired by South and Southeastern Asia.


  • 1-1/2 cups shredded carrots
  • 1 cup mung bean sprouts
  • 3 green scallions, sliced thin
  • 1/2 cup fresh Thai basil, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup raw peanuts, crushed
  • 2 tablespoons of dried shrimp
  • 1/2 red Thai chili pepper, sliced thinly
  • 1-1/2 tablespoons sugar
  • 2 limes, juiced
  • 1 clove garlic, chopped fine
  • 2 tablespoons fish sauce


  1. Place the carrots, mung bean sprouts, basil and cilantro into a salad bowl and then set aside.
  2. Put the dried shrimp, chili pepper, sugar, lime juice, garlic and fish sauce into a food processor, and pulse until the mixture is well combined.
  3. Pour the dressing over the papaya mixture and toss well to coat. Garish the salad with the crushed peanuts and then serve immediately.


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