Thai Carrot Salad with Peanuts

I 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!

Chili Vinaigrette
1/4 cup rice vinegar
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon orange zest
1 tablespoon chopped fresh cilantro
3 tablespoons pure maple syrup
1/4 teaspoon red chili flakes
3 cups grated carrots
1 cup chopped peanuts
Finely chopped fresh mint, for garnish

Serves 4

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.

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