Thai carrot salad with peanuts

4 servings

Ingredients

Quantity Ingredient
¼ cup Rice vinegar
3 tablespoons Fresh lime juice
1 tablespoon Fresh orange juice
1 tablespoon Orange zest
1 tablespoon Chopped fresh cilantro
3 tablespoons Pure maple syrup
¼ teaspoon Red chili flakes
3 cups Grated carrots
1 cup Chopped peanuts
Finely chopped fresh mint; for garnish

Directions

CHILI VINAIGRETTE

In a food processor, blend all the vinaigrette ingredients. Add the chili flakes last, adding them a little at a time to taste.

Wash the carrots with a brush and grate into a large bowl. Add half the dressing, saving the rest for another use; it will keep, refrigerated, for up to 1 week. Marinate for 15 to 20 minutes before serving. Garnish with chopped peanuts and mint.

>*Recipe from A Taste of Heaven and Earth by Bettina Vitell (Harper Collins: 1993) Bettina's url : www.e-media.com/taste >Pat Hanneman (Kitpath)

Notes: When Bettina first tasted this salad in a Thai restaurant where it was served with grilled salmon. It was so delicious I decided to invent my own, using the flavors of fresh cilantro, limes, mint, peanuts, and hot chilis. Be careful with the chili flakes -- this salad can get too hot! Recipe by: A Taste of Heaven and Earth (1993)* Posted to KitMailbox Digest by Pat Hanneman <kitpath@...> on Sep 17, 1998, converted by MM_Buster v2.0l.

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