- 4 medium carrots
- 2 celery stalks
- 1 bunch green onions
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 teaspoons sugar
- 1/4 teaspoon crushed red pepper
- 2 tablespoons fresh mint, chopped
- 1/4 cup peanuts, chopped
1.Half fill a medium sized bowl with cold water and add about 4-5 ice cubes.
2.Using a potato peeler, peel the carrot skins and discard. Continue to pare off ribbons of carrot into the bowl of water from all 4 carrots.
3.Cut the celery into 2 inch lengths and then thinly slice lengthwise. Add to bowl of water.
4.Cut the green onions into 2 inch lengths and shred lengthwise. Add to bowl of water. Let vegetables stand in water for about 20 minutes until they curl up.
5.In a small bowl, combine olive oil, lime juice, sugar, red pepper and mint. Season with salt and pepper to taste.
6.Drain vegetables and toss in a salad bowl with the dressing.
7.Arrange on salad plates, sprinkled with chopped peanuts.
- Minted Carrot Salad from the Public Health Cookbook by the Seattle and King County Department of Public Health—original source of recipe, government resource in the public domain