Carrot Recipes

Thai Carrot Salad

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Thai Carrot Salad

Morroccan Carrot Salad

3 cups grated carrots
Chili Vinaigrette
1/4 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
1/4 teaspoon red chili flakes
1 cup chopped peanuts
Finely chopped fresh mint, for garnish


Using 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