Carrot and Peanut Salad
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Carrot and Peanut SaladIf taking this salad to a potluck, it's best to dress it just before leaving or once you arrive. Because of the peanuts, it's a good idea to check with the hostess about food allergies.based on1 ratings.
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 144144 cal |
| pro | 4 g4g pro |
| total fat | 11 g11g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 11 g11g carb |
| fibre | 3 g3g fibre |
| chol | 0 mg0mg chol |
| sodium | 440 mg440mg sodium |
| potassium | 333 mg333mg potassium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 33 iron |
| vit A | 8080 vit A |
| vit C | 1414 vit C |
| folate | 1414 folate |
- Preparation time: 15 minutes Stand: 10 minutes
If taking this salad to a potluck, it's best to dress it just before leaving or once you arrive. Because of the peanuts, it's a good idea to check with the hostess about food allergies.
Ingredients
- 1/4 cup peanut oil 1/4 cup peanut oil or vegetabIe oil
- 3 tbsp lime juice 3 tbsp lime juice
- 2 tbsp fish sauce 2 tbsp fish sauce
- 1 tbsp granulated sugar 1 tbsp granulated sugar
- 1 tbsp rice vinegar 1 tbsp rice vinegar
- 2 Thai bird's eye chilies , minced 2 Thai bird's eye chilies, minced
- 1 clove garlic , minced1 clove garlic, minced
- 1/2 tsp salt 1/2 tsp salt
- 6 cups shredded carrots 6 cups shredded carrots
- 1-1/4 cups thinly sliced radishes 1-1/4 cups thinly sliced radishes
- 3/4 cup unsalted roasted peanuts , coarsely chopped3/4 cup unsalted roasted peanuts, coarsely chopped
- 1/3 cup chopped fresh coriander 1/3 cup chopped fresh coriander
Preparation
In large bowl, whisk together oil, lime juice, fish sauce, sugar, vinegar, Thai pepper, garlic and salt.
Add carrots, radishes, peanuts and coriander; toss to coat. Let stand for 10 minutes; gently squeeze and drain liquid. Serve immediately or cover and refrigerate for up to 2 hours.
Add carrots, radishes, peanuts and coriander; toss to coat. Let stand for 10 minutes; gently squeeze and drain liquid. Serve immediately or cover and refrigerate for up to 2 hours.
Source : Canadian Living Magazine: June 2010
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