Thai Bean, Carrot and Bean Sprout Salad

Thai Bean, Carrot and Beansprout Salad

Thai Bean, Carrot and Bean Sprout Salad

Here's a delicious Thai salad of green beans, carrots and beansprouts - packed with flavour and simple to make!  Super fresh, slightly spicy and visually vibrant, it will transport you to the beautiful “Land of Smiles”.               
Tossed in a zesty soya, lime and ginger dressing this is the perfect summer salad for barbeques, communion/confirmation parties, buffets, or served along with Thai curry. I have tossed it into a wok with leftover lower-carb rice - and “Wow” I got the most delicious vegetarian stir-fry!


Course Brunch, Salad
Diet Dairy Free, Diabetic Friendly, Gluten Free, Grain Free, Ketogenic, Low Carb, Low GI, Vegan, Vegetarian
Servings 4 to 6 persons
Prep Time 20 minutes
Total Time 20 minutes


  • 100 g green beans French, trimmed and cut into 2cm lengths
  • 50 g beansprouts
  • 100 g grated carrot
  • 3 spring onions cut thinly at an angle
  • 20 g fresh coriander chopped fine
  • For dressing
  • 1 tbsp fish sauce
  • 2 tsp tamari or shoyu sauce
  • Juice of 2 limes
  • 2 tbsp finely grated ginger
  • 1 tbsp dark sugar e.g. muscovado, rapadura or coconut sugar
  • Pinch of chilli powder
  • For Garnish
  • 4 tbsp toasted cashews or peanuts lightly crushed
  • 2 tbsp Fresh coriander finely chopped
  • 1 small red chilli thinly sliced


  • Cook the beans in boiling salted water for 3 - 5 minutes. Drain and cool in chilled water, then pat dry between sheets of kitchen paper
  • Mix cooked beans, bean sprouts, grated carrot and spring onion in a bowl with coriander.
  • Mix the dressing ingredients and pour over the salad. Toss, then allow flavours to settle for at least 30 minutes.
  • Place in nice serving bowl, garnish with extra coriander, crushed nuts and sliced red chilli.

Maggie's Tips

  • Vegan option: replace fish sauce with 1 tsp miso
  • Omit nuts: if intolerant.
  • Protein hit. Add shredded chicken breast, prawns, salmon, steak or lamb - thinly sliced, or fried tofu.

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