Thai Carrot Salad

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Thai Carrot Salad

 

3 cups grated carrots

 

Vinaigrette:

1/4 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

1/4 teaspoon red chili flakes

1 cup chopped peanuts

finely chopped 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.

 

 

 

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