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Annabel Langbein: The Free Range Cook: Through The Seasons


Episode 8 - Thai Carrot Salad

Annabel Langbein: Through The Seasons on TV ONE and TVNZ Ondemand

Thai Carrot Salad

I learned to make this fabulous salad, which is a staple of the Thai table, in the kitchen of the Sofitel hotel in Hua Hin. Green papaya can be hard to find, but coarsely grated carrot offers a terrific substitute. Dried shrimps are available at Asian food stores. To turn this into a meal, stir through cooked prawn tails or two finely sliced

cooked chicken breasts just before serving.


Prep time 15 mins

Serves 6-8 as a starter


• 2 short red thai chillies, very finely chopped

• 2 cloves garlic, coarsely chopped

• 2 tbsp soft brown sugar or palm sugar

• 1 tbsp dried shrimps

• 16 snow peas or beans, cut into 2cm lengths

• 3 tomatoes, diced

• 5 large carrots or 2 green papaya, shredded

• 4 tbsp lime juice, or more to taste

• 2 tbsp fish sauce, or more to taste

• cabbage or lettuce leaves, to serve

• ½ cup chopped roasted peanuts, to serve

• 2 tbsp Crispy Shallots, optional


Place chillies, garlic, sugar and dried shrimps in a large bowl or mortar and crush or pound to break up to a semi-paste texture. Add snow peas or beans and tomatoes and pound a few times to combine evenly. Mix in carrots or papaya, lime juice and fish sauce, adjusting to taste with more lime or fish sauce as preferred. To serve, place cabbage or lettuce leaves on serving plates and top with salad and a sprinkling of peanuts and crispy shallots, if using.


This recipe is from Annabel’s TV series Annabel Langbein The Free Range Cook: Through the Seasons (7pm Saturday nights on TV One) and the accompanying book (Annabel Langbein Media, $59.95). For more great Annabel Langbein recipes see