CRUNCHY CARROT SALAD

1 pound carrots, peeled
3/4 cup dry-roasted unsalted peanuts
3 tablespoons minced fresh parsley
2 tablespoons finely chopped fresh mint
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons sugar
1/4 teaspoon salt

Grate the carrots on the coarse side of a box grater (a food processor extracts a lot of liquid and will make the carrots too soft for this salad).

In a large bowl, gently toss together the carrots, peanuts, parsley, and mint.

In a small bowl thoroughly stir together the olive oil, lemon juice, sugar, and salt, then pour the dressing onto the salad and toss again until the carrots are evenly coated.

Let the salad stand for 20 minutes before serving, or refrigerate it and serve within 2 days.

Serves 6.
adapted from source: Family Fun Magazine
This recipe comes from the kitchen of Jeanne Lemlin, a James Beard Foundation award winner and author of five vegetarian cookbooks. Her latest title is "Vegetarian Classics" (HarperCollins).