Thai Carrot Salad with Peanuts

By August 2, 2011Uncategorized

3 cups grated carrots                                     1 tablespoon chopped cilantro

1/4 cup rice vinegar                                       3 tablespoons maple syrup

3 tablespoons lime juice                                1/4 teaspoon red chili flakes

1 tablespoon orange juice                              1 cup chopped peanuts

1 tablespoon orange zest                               Fresh mint, for garnish

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.

From www.carrotmuseum.co.uk.

Terra

Author Terra

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