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Thai Ribbon Chopped Salad

Preparation 15 m Cook Time 15 m Serves 4-6     adjust servings


  • 46 rainbow carrots
  • 1 cup bean sprouts
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped basil
  • 1 red pepper, sliced thin
  • 3 Tbsp fresh lime juice (and zest)
  • 3 Tbsp olive or canola oil
  • 3 Tbsp honey
  • salt and pepper, to taste
  • 1/4 cup roasted peanuts


Set the Good Cook Mandolin slicer to julienne cutting. Using the finger protector, slice 3-4" pieces of carrot across the mandolin, julienning all carrots. Toss with bean sprouts, cilantro, basil and red pepper. Drizzle with lime juice, oil and honey. Toss to coat. Allow to marinate for 30-60 minutes, if desired. Top with peanuts before serving.

Recipe Notes

If desired, serve toss with diced grilled chicken breast, to turn this salad into a main dish.

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