Ingredients:

  • 1 lb Carrots, peeled and shredded/julienned
  • 1/2 cup Roasted Peanuts, roughly chopped
  • 1/2 cup Fresh Cilantro, roughly chopped
  • 2 tbsp Green Onions (Scallions), thinly sliced
  • 3 tbsp Rice Vinegar
  • 2 tbsp Toasted Sesame Oil
  • 1 tbsp Soy Sauce (or Tamari)
  • 1 tbsp Maple Syrup (or Honey)
  • 1 tsp Fresh Ginger, finely grated
  • 1 small clove Garlic, minced finely
  • 1/4 tsp Chili Flakes (optional)

Instructions:

  1. Prep the carrots: Peel the carrots. Using a box grater (coarsest side), a mandoline, or a vegetable peeler to create ribbons, shred or julienne the carrots until you have a good mound. Place them in the large mixing bowl.
  2. Prepare the Fresh Elements: Roughly chop the peanuts, cilantro, and thinly slice the green onions. Add these directly to the bowl with the carrots.
  3. Whisk the Dressing: In a small jar with a lid, combine the rice vinegar, toasted sesame oil, soy sauce, maple syrup, grated ginger, minced garlic, and chili flakes (if using). Secure the lid tightly and shake vigorously, or whisk until emulsified.
  4. Taste and Adjust: Dip a clean spoon into the dressing and taste it. Add a little more vinegar for tang or maple syrup for sweetness if necessary to achieve a balanced punchy flavour.
  5. Combine and Toss: Pour about two-thirds of the dressing over the carrot mixture. Toss everything thoroughly until every strand of carrot is coated.
  6. Rest (Optional but Recommended): If time allows, let the salad rest for 10 minutes for the carrots to slightly soften and absorb the dressing flavours.
  7. Final Check and Serve: Toss again before serving, adding the remaining dressing if the salad looks dry. Garnish with an extra sprinkle of chopped peanuts.