Thai Carrot Salad

• 3 cups carrots -- grated
• 2 cups jicama (optional) -- julienned
• 1/2 cup pineapple (optional) -- crushed or sliced
• 1 cup peanuts, dry-roasted, 50% less salt
• Dressing
• 3 tablespoons walnut oil
• 1 teaspoon sesame oil (toasted)
• 1 tablespoon candied ginger root, pureed
• 1 teaspoon ginger root -- grated
• 2 teaspoons tamari soy sauce
• 1 lime -- juiced
• lime zest (optional)
• 2 teaspoons brown sugar
• 1/8 teaspoon cayenne (or more, to taste)
• 1 tablespoon sesame seeds (optional, unhulled)

1. Grate carrots.
2. Slice jicama into small julienne.
3. Mix together carrots, jicama, optional pineapple, and half of the peanuts.
4. Pour half of the dressing over the carrot mixture and toss well.
5. Sprinkle top of salad with the rest of the peanuts, pour remaining salad dressing over top, and serve.

carrots, jicama, pineapple, peanuts, dressing, walnut oil, sesame oil, candied ginger root, ginger root, soy sauce, lime, lime zest, brown sugar, cayenne, sesame seeds

Taken from www.epicurious.com/recipes/member/views/thai-carrot-salad-1202231 (may not work)