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.