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Thai Carrot Salad with Peanuts

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Ingredients Edit

Chile vinaigrette Edit

Directions Edit

  1. Using a food processor, blend all the vinaigrette ingredients.
  2. Add the chile flakes last, adding them a little at a time to taste.
  3. Wash the carrots with a brush and grate into a large bowl.
  4. Add half the dressing, saving the rest for another use; it will keep, refrigerated, for up to 1 week.
  5. Marinate for 15 to 20 minutes before serving.
  6. Garnish with chopped peanuts and mint.

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