| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vitell-bett, Vegetarian | 4 | servings |
INGREDIENTS
| 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
CHILI VINAIGRETTE 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.
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”