Contributed by Jennifer Peachey (from The New Vegan Cookbook)

Ingredients

3 Tbsp mango chutney
3 Tbsp lime juice
2 Tbsp peanut butter
2-3 Tbsp water
1 tsp salt
1 lb carrots, shredded
1/3 cup thinly sliced onion
1/2 cup chopped fresh cilantro (optional)
1/4 cup roasted, salted peanuts

Instructions

In a blender puree the first 5 ingredients, adding more water if too thick. In a large bowl toss the carrots, cilantro, onions and dressing. Add more lime juice and salt, if needed. Garnish with peanuts.

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