Carrot and Peanut Salad

Author: Canadian Living

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.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: June 2010

Ingredients

  • 1/4 cup peanut oil
  • 1/4 cup vegetabIe oil
  • 3 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon granulated sugar
  • 1 tablespoon rice vinegar
  • 2 Thai bird's eye chilies minced
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 6 cups shredded carrots
  • 1 1/4 cup thinly sliced radish
  • 3/4 cups unsalted roasted peanuts coarsely chopped
  • 1/3 cup chopped fresh coriander

Method

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.

Nutritional facts Per each of 10 servings: about

  • Sodium 440 mg
  • Protein 4 g
  • Calories 144.0
  • Total fat 11 g
  • Potassium 333 mg
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 11 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 80.0
  • Vitamin C 14.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Carrot and Peanut Salad

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