Carrot Mint Salad

Serves 6

1.5 lb. bunched carrots with fresh green tops
1 cup shredded Savoy cabbage
4 green onions, white and light green parts, thinly sliced
1/4 cup shredded fresh mint leaves
1/2 cup chopped roasted, unsalted peanuts
1/2 cup fresh lime juice
4 Tbsp. roasted peanut oil
1 Tbsp. fish sauce
1 Tbsp. honey
1-2 tsp. Asian chili garlic sauce, to taste
3 tsp. peeled, grated fresh ginger
2 garlic cloves, crushed or chopped

Trim off the carrot tops and peel and cut carrots into thin ribbons or matchsticks using a knife, mandoline or vegetable peeler (you can choose one or mix all three). Toss the carrots in a large bowl with the cabbage, green onions, mint and peanuts.

To make the dressing, whisk the lime juice, peanut oil, fish sauce, honey, chili sauce, ginger and garlic in a small bowl until blended and sugar is dissolved. Pour the dressing over the carrot mixture and gently toss to coat.

Photo by Harshal S. Hirve on Unsplash

Photo by Harshal S. Hirve on Unsplash

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