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Chile-Lime Carrot Slaw with Toasted Peanuts
Submitted by Cowen Park Kitchen on November 29, 2012 in Sides, Vegetables
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 2 cups Matchsticked, Grated, Or Mandolined Carrots
- 1 Tablespoon Fresh Lime Juice
- ½ whole Lime, Zested
- 1-½ teaspoon Fish Sauce
- Cayenne Pepper To Taste
- 2 Tablespoons Roughly Chopped Dry Roasted Peanuts
- 2 sprigs Cilantro, Torn Or Chopped
Preparation Instructions
Mandoline, cut, or grate carrots, and toss with lime juice and zest, fish sauce, and cayenne.
Toast peanuts on low heat until aromatic. Careful, it scorches easily. Remove and let cool slightly, then crush coarsely with knife, mortar and pestle, or rolling pin. Add into carrot mix.
Arrange nicely on a plate and top with cilantro. Flavors will develop overnight or over the course of an hour or two, if you can wait.
