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.