Thai Carrot Salad with Peanuts

Ingredients

• 3 cups grated carrots

Chile vinaigrette

• ¼ cup rice vinegar
• 3 tablespoons fresh lime juice
• 1 tablespoon fresh orange juice
• 1 tablespoon orange peel granules
• 1 tablespoon chopped cilantro (fresh cilantro is preferable)
• 3 tablespoons pure maple syrup
• ¼ teaspoon red chile flakes
• 1 cup chopped peanuts
• finely chopped fresh mint, for garnish

Procedures

1. Using a food processor, blend all the vinaigrette ingredients.
2. Add the chile flakes last, adding them a little at a time to taste.
3. Wash the carrots with a brush and grate into a large bowl.
4. Add half the dressing, saving the rest for another use; it will keep, refrigerated, for up to 1 week.
5. Marinate for 15 to 20 minutes before serving.
6. Garnish with chopped peanuts and mint.