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.