Thai Carrot Salad With Peanuts

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetarian, Vitell-bett	4	Servings

INGREDIENTS

1/4	c	Rice vinegar
3	T	Fresh lime juice
1	T	Fresh orange juice
1	T	Orange zest
1	T	Chopped fresh cilantro
3	T	Pure maple syrup
1/4	t	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 <kitpath@earthlink.net>  on Sep 17, 1998,
converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 262 Calories From Fat: 141 Total Fat: 18.4g Cholesterol: 0mg Sodium: 72mg Potassium: 689.9mg Carbohydrates: 25.3g Fiber: 5.9g Sugar: 6.6g Protein: 9.7g