INGREDIENTS
1/4 cup (60 ml) of peanut oil or vegetable oil
3 c. to tab (45 ml) lime juice
2 c. TAB (30 ml) fish sauce
1 c. to tab (15 mL) sugar
1 c. to tab (15 ml) of unseasoned rice vinegar
1-3 Thai bird chilies, seeded and finely chopped or
1 jalapeno pepper, seeded and finely chopped
1 clove garlic, finely chopped
1/2 tsp. tsp (2 mL) salt
6 t (1.5 L) shredded carrots
1 1/4 cup (310 mL) thinly sliced radishes
3/4 cup (180 ml) unsalted roasted peanuts, coarsely chopped
1/3 cup (80 mL) chopped fresh coriander
PREPARATION
1. In a large bowl, using a whisk, mix the oil, lime juice, fish sauce, sugar, vinegar, chilli, garlic and salt until the dressing is smooth.
2. Add carrots, radishes, peanuts and cilantro and toss gently to coat the ingredients. Let stand for 10 minutes. (You can prepare the salad ahead, cover and refrigerate. It will keep for up to 2 hours in the refrigerator.)
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