Good Recipes from Friendly Eaters
Thai Carrot Salad with Peanuts
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.
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