Free Recipe Thai Carrot Salad with Peanuts
Recipe Type: Free Recipes
Recipe Preparation:
Cooking Ingredients for Thai Carrot Salad with Peanuts Recipe
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
Thai Carrot Salad with Peanuts Preparation
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.
Cooking Temperature:
Recipe Serves: 4
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