| 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.
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