Contributed by (Recipe adapted from “The Carrot Museum” at http://website.lineone.net)

Ingredients

3 C grated Rainbow carrots

Chili Vinaigrette:
¼ C Rice vinegar
3 Tbs fresh Lime juice
1 Tbs fresh Orange juice
1 Tbs Orange zest
1 Tbs chopped fresh Cilantro
3 Tbs pure Maple syrup
¼ tsp Red chili flakes
1 C chopped Peanuts
Finely chopped fresh mint, for garnish

Instructions

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

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