How to Make Carrot Salad (Traditional & Healthy Version)
Carrot Salad is a vibrant, refreshing dish cherished in Malaysian cuisine, especially during the hot tropical months. This salad brings together the multicultural influences of Malaysia, with a blend of fresh vegetables and aromatic local ingredients like daun limau purut (kaffir lime leaf), cili padi, and a zesty limau nipis (lime) dressing. Its crisp texture, bold flavors, and nutritious profile make it a popular choice for a light lunch or as a side during festive gatherings. In Malaysia, salads—commonly known as 'kerabu'—are often enjoyed for their unique balance of sweet, sour, spicy, and savory notes. This Carrot Salad recipe is inspired by the classic 'Kerabu Lobak Merah', combining shredded carrot, cucumber, and fresh herbs with a tangy, spicy dressing. The use of roasted peanuts and toasted sesame seeds adds a nutty crunch, while local touches like bunga kantan (torch ginger flower) and daun ketumbar (coriander leaves) make it distinctively Malaysian. Perfectly suited to a health-conscious lifestyle, this salad is packed with nutrients and flavor, making it a delicious and guilt-free addition to your lunch menu.
Ingredients
- 2 medium Carrots (shredded (lobak merah))
- 1 small Japanese cucumber (julienned (timun Jepun))
- 1/2 small Red onion (thinly sliced (bawang merah))
- 1 tbsp Torch ginger flower (finely sliced (bunga kantan))
- 2 tbsp Fresh coriander leaves (chopped (daun ketumbar))
- 1 leaf Kaffir lime leaf (finely shredded (daun limau purut))
- 1-2 Bird's eye chili (sliced (cili padi), adjust to taste)
- 2 tbsp Roasted peanuts (crushed (kacang tanah))
- 1 tsp Toasted sesame seeds (bijan)
- 2 tbsp Lime juice (from limau nipis)
- 1 tbsp Fish sauce or light soy sauce (choose soy for vegetarian/vegan)
- 1 tsp Palm sugar (gula Melaka, grated or use brown sugar)
- 1/4 tsp Salt
Step-by-step instructions
Step 1 · Prepare all vegetables: peel and shred the carrots
Prepare all vegetables: peel and shred the carrots, julienne the cucumber, and thinly slice the red onion, bunga kantan, and daun limau purut.
Step 2 · Place the shredded carrots
Place the shredded carrots, cucumber, red onion, bunga kantan, and daun ketumbar in a large mixing bowl.
Step 3 · Add sliced cili padi and shredded kaffir lime leaf for a fragrant
Add sliced cili padi and shredded kaffir lime leaf for a fragrant, spicy kick.
Step 4 · In a small bowl
In a small bowl, mix lime juice, fish sauce or soy sauce, palm sugar, and salt until sugar dissolves.
Step 5 · Pour the dressing over the salad
Pour the dressing over the salad. Toss well to coat all the ingredients evenly.
Step 6 · Sprinkle crushed roasted peanuts and toasted sesame seeds over the top
Sprinkle crushed roasted peanuts and toasted sesame seeds over the top.
Step 7 · Let the salad sit for 5 minutes to allow flavors to meld
Let the salad sit for 5 minutes to allow flavors to meld, then serve immediately.
Why this recipe is healthy
This salad is a powerhouse of nutrients yet low in calories, making it ideal for weight management and overall wellness. The use of fresh, raw vegetables preserves their vitamins and minerals. It is high in fiber, which supports digestion and satiety, and contains heart-healthy fats from nuts and seeds. The dressing uses lime juice and minimal palm sugar, keeping added sugars in check.
A note on tradition
Kerabu-style salads like this Carrot Salad are widely enjoyed throughout Malaysia, particularly in the northern states like Kedah and Penang. Often served as a refreshing accompaniment to rice dishes, they are popular at family gatherings and festive occasions. The use of local herbs and a spicy-sour dressing reflects the harmonious blend of Malay, Chinese, and Indian influences found in Malaysian cuisine.