Thai Carrot Salad with Peanuts

Categories: Vitell-bett, Vegetarian
Yield: 4 servings

-----------------------------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

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 on Sep
17, 1998,
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