Minted Carrot Ribbon Salad

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Minted Carrot Ribbon Salad

 

4 medium carrots

2 celery stalks

1 bunch green onions

2 tablespoons olive oil

2 tablespoons lime juice

2 teaspoons sugar

1/4 teaspoon crushed red pepper

2 tablespoons fresh mint, chopped

salt and pepper, to taste

1/4 cup peanuts, chopped

 

Half fill a medium sized bowl with cold water and add about 4-5 ice cubes.

Using a potato peeler, peel the carrot skins and discard.

Continue to pare off ribbons of carrot into the bowl of water from all 4

carrots.

Cut the celery into 2 inch lengths and then thinly slice lengthwise. Add to bowl

of water.

Cut the green onions into 2 inch lengths and shred lengthwise.

Add to bowl of water.

Let vegetables stand in water for about 20 minutes until they curl up.

In a small bowl, combine olive oil, lime juice, sugar, red pepper and mint.

Season with salt and pepper to taste.

Drain vegetables and toss in a salad bowl with the dressing.

Arrange on salad plates, sprinkled with chopped peanuts.

Makes 4 servings.