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| 1/4 Tasse | rice vinegar |
| 3 Esslöffel | lime juice fresh |
| 1 Esslöffel | orange juice fresh |
| 1 Esslöffel | Orange zest |
| 1 Esslöffel | cilantro chopped, fresh |
| 3 Esslöffel | maple syrup pure |
| 1/4 Teelöffel | red chilli flakes |
| 3 Tasse | carrots grated |
| 1 Tasse | peanuts chopped |
| | Finely chopped fresh mint; for garnish |
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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
(Kitpath)
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!
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