Thai Carrot Salad with Peanuts
Categories: Vitell-bett | VegetarianServes: 4 servings
Ingredients:
- -----------------------------CHILI VINAIGRETTE-----------------------------
- 1/4 c Rice vinegar
- 3 tb Fresh lime juice
- 1 tb Fresh orange juice
- 1 tb Orange zest
- 1 tb Chopped fresh cilantro
- 3 tb Pure maple syrup
- 1/4 ts Red chili flakes
- 3 c Grated carrots
- 1 c Chopped peanuts
- Finely chopped fresh mint;
- -for garnish
Instructions:
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.
>*Recipe from A Taste of Heaven and Earth by Bettina Vitell (Harper
Collins: 1993) Bettina's url : www.e-media.com/taste >Pat Hanneman
(Kitpath)
Notes: When Bettina first tasted this salad in a Thai restaurant where it
was served with grilled salmon. It was so delicious I decided to invent my
own, using the flavors of fresh cilantro, limes, mint, peanuts, and hot
chilis. Be careful with the chili flakes -- this salad can get too hot!
Recipe by: A Taste of Heaven and Earth (1993)*
Posted to KitMailbox Digest by Pat Hanneman
17, 1998, converted by MM_Buster v2.0l.
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