Thai Carrot Salad with Peanuts Serves 4

3 cups grated carrots;

Chili Vinaigrette;
1/4 cup rice vinegar;
3 tablespoons fresh lime juice;
1 tablespoon fresh orange juice;
1 tablespoon orange zest;
1 tablespoon chopped fresh cilantro ;
3 tablespoons pure maple syrup;
1/4 teaspoon red chili flakes;

1 cup chopped peanuts;
Finely chopped fresh mint, for garnish

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