Thai Carrot Salad With Peanuts
| 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)
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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