Name: Tangy Carrot & Bell Pepper Salad with Crunchy Peanuts
Prep time: 15 min
Total time: 15 min
Ingredients: 2 medium Carrots (chopped); 1 Bell Peppers (chopped, green); ⅓ cup Peanuts (dry-roasted, skin removed); 1 Tbsp Lemon Juice; 5 clove Garlic (minced); 1 Chili (green, seeded and minced); 1 ½ tsp Salt (or to taste)

Tangy Carrot & Bell Pepper Salad with Crunchy Peanuts

Kirti Misra

UpdatedJuly, 2025

15 minutes

1180 reads

4.67 from 6 votes

Soul Food Thai

About Tangy Carrot & Bell Pepper Salad with Crunchy Peanuts

Craving a vibrant and refreshing salad that bursts with flavor? This Tangy Carrot and Bell Pepper Salad, inspired by Thai cuisine, is a healthy and delicious choice for a light meal, snack, or even a detoxifying cleanse.

Crunchy carrots and bell peppers are tossed in a zesty garlic-chili dressing, creating a symphony of sweet, tangy, and spicy notes. The addition of protein-packed dry-roasted peanuts adds a satisfying crunch.

This easy-to-make salad is perfect for warm weather and is a guilt-free way to enjoy a flavorful and nutritious meal.

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Recipe Time & More

Prep15

Total15

Calories172 kcal

Serves

Served AsDinner Lunch Snacks

Recipe TasteCrunchy Salty Sour Spicy Tangy

Ingredients

Salad

▢ 2 medium Carrots chopped
▢ 1 Bell Peppers chopped, green
▢ ⅓ cup Peanuts dry-roasted, skin removed

Tangy Garlic-Chili Dressing

▢ 1 Tbsp Lemon Juice
▢ 5 clove Garlic minced
▢ 1 Chili green, seeded and minced
▢ 1 ½ tsp Salt or to taste

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Instructions

Wash and chop the carrots and bell pepper into bite-sized pieces. Combine them in a medium bowl.
Dry roast the peanuts until fragrant. Let them cool slightly, then rub them between your hands to remove the skins. Roughly chop the peanuts and add them to the bowl with the vegetables.

Tangy Garlic-Chili Dressing

Mince the garlic and green chili. Removing the seeds from the chili reduces the heat, but you can leave some in if you prefer a spicier dressing.
In a small bowl or mortar and pestle, combine the lemon juice, minced garlic, and green chili. A mortar and pestle helps release the flavors of the aromatics, but a fork works well too.
Add salt to the dressing and let it sit for 10 minutes to allow the flavors to meld. This enhances the overall taste.
Pour the dressing over the vegetables and peanuts. Toss gently to coat everything evenly.
Let the salad rest for another 20 minutes to allow the flavors to fully develop. This step helps the vegetables absorb the dressing and become more flavorful.

Recipe Notes

Good To Know

Many salad dressings contain sugar, which adds calories. This recipe avoids added sugar for a healthier and lighter option.
This salad is ideal for detox, weight loss, or when you want a light and refreshing meal.
For a vegan version, substitute honey or agave syrup for sweetness in the dressing.

Expert Tips

Customize your salad with different vegetables based on your preference and what's in season.
If using dried chillies, rehydrate them in warm water for 10-15 minutes before using to soften them and release their flavor.
Taste and adjust the dressing as needed. If you prefer a sweeter dressing, add a touch more honey or agave. For more tang, add extra lemon juice.

Storage Instructions

Store the salad and dressing separately in airtight containers in the refrigerator for up to 1 day. Combine just before serving to maintain crispness.