Carrot Mint Salad
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.