This crunchy salad uses spiralized carrots instead of noodles. Be sure to use unrefined peanut oil which is much more flavorful than its refined counterpart and is one of three peanut ingredients that sets this simple salad apart. Look for it with other specialty oils or in the Asian section of your grocery store.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 glutenfreeforalltv | 2013-07-25 12:20:33 |  2,703 Views |
Thai carrot noodle salad recipe
As EatingWell’s Associate Editorial Director Carolyn Malcoun looks for cool farm chefs and other food stories to tell. She holds a bachelor’s degree in journalism from the University of Wisconsin and a degree in culinary arts from the New England Culinary Institute. She started at EatingWell as an intern in the Test Kitchen in 2005 and joined the editorial team shortly thereafter.
The EatingWell Test Kitchen is a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process that includes testing by trained recipe testers using various equipment (e.g. gas and electric stoves) and a variety of tools and techniques to ensure that it actually works when you make it at home. Testers shop at major grocery stores to research ingredient availability. Finally a registered dietitian reviews each recipe to ensure that we deliver food that is not only delicious but also meets our nutritional guidelines. Learn more about our nutritional philosophy and nutritional parameters.
Breana Lai Killeen MPH RD is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer culinary nutritionist and marketing specialist with over 15 years of experience creating editorial and digital content for top food and kitchen brands.
