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Southeast Asian Carrot Salad with Mint and Roasted Peanuts

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Southeast Asian Carrot Salad with Mint and Roasted Peanuts

This recipe was entered in the contest for Your Best Carrot Recipe
healthierkitchen's Testing Notes: I love the combination of peanuts and carrots with a little acid and this salad is an interesting twist. The flavors are bright and fresh and will be a great addition to a buffet or alongside...
I love the combination of peanuts and carrots with a little acid and this salad is an interesting twist. The flavors are bright and fresh and will be a great addition to a buffet or alongside some other Asian-themed dishes. My teens also liked this dish! When I make it again, I'll probably cut back the lime juice just a little. Serve this soon after making, when it's at its tastiest!

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Chef
FamilyStyle Food's Notes: It's disappointing that carrots are the forgotten stepchild of the the vegetable bin. They're readily available and have global diversity; they're adaptable to the flavor profile of so many...
It's disappointing that carrots are the forgotten stepchild of the the vegetable bin. They're readily available and have global diversity; they're adaptable to the flavor profile of so many cuisines. Just think - carrots quietly inhabit the background and remain a staple ingredient in recipes around the world: American, European, Middle Eastern, Asian and Mediterranean. - FamilyStyle Food

This Vietnamese-inspired recipe highlights the essence of carrots while making them a centerpiece; raw carrots have a sweet, refreshing crunch that can showcase the tang and heat of Southeast Asian flavors.

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Serves 4

1 pound bunched carrots w/ fresh green tops Ask a question about this ingredient

1 cup shredded Savoy cabbage Ask a question about this ingredient

4 green onions, white and light green parts thinly sliced Ask a question about this ingredient

1/4 cup fresh mint leaves, shredded Ask a question about this ingredient

1/4 cup roasted, unsalted peanuts; chopped Ask a question about this ingredient

1/4 cup fresh lime juice Ask a question about this ingredient

2 tablespoons roasted peanut oil Ask a question about this ingredient

1 tablespoon fish sauce Ask a question about this ingredient

1 tablespoon granulated sugar Ask a question about this ingredient

1-2 teaspoon Asian chili garlic sauce, to taste Ask a question about this ingredient

1 teaspoon peeled, grated fresh ginger Ask a question about this ingredient

1 crushed, chopped garlic clove Ask a question about this ingredient

Trim off the carrot tops; peel and cut carrots into thin ribbons or matchsticks using a knife, mandoline or vegetable peeler.
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Toss the carrots with the cabbage, green onions, mint and peanuts in a large bowl.
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To make dressing, whisk the lime juice, peanut oil, fish sauce, sugar, chili sauce, ginger and garlic in a small bowl until blended and sugar is dissolved.
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Pour the dressing over the carrot mixture and gently toss to coat.
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