Thai Carrot Salad with Peanuts

Ingredients

 * 3 cups grated carrots

Chile vinaigrette

 * ¼ cup rice vinegar
 * 3 tablespoons fresh lime juice
 * 1 tablespoon fresh orange juice
 * 1 tablespoon orange peel granules
 * 1 tablespoon chopped cilantro (fresh cilantro is preferable)
 * 3 tablespoons pure maple syrup
 * ¼ teaspoon red chile flakes
 * 1 cup chopped peanuts
 * finely chopped fresh mint, for garnish

Directions

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