Spicy Pickled Carrot Salad

• 1/2 pound carrots, scrubbed clean (about 4 medium carrots)
• 1 jalapeno pepper
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup water
• 1 tablespoon rice vinegar
• 1 tablespoon fresh lime juice
• 1 tablespoon chile garlic paste
• 1 medium Persian (or other seedless) cucumber, thinly sliced (about 1 cup)
• 1/4 cup (loosely packed) cilantro leaves
• 1/4 cup dry roasted peanuts, roughly chopped
• 1 large scallion, thinly sliced

1. Use a mandoline or vegetable peeler to cut the carrots into thin ribbons. Slice jalapeno pepper into very thin slices, then combine with the carrots in a medium bowl. Add the salt and sugar, and toss to mix evenly. Let stand for 5 minutes.
2. Combine the water and rice vinegar, then pour over the carrot mixture in the bowl. Let stand, stirring occasionally, for about 20 minutes.
3. Drain liquid from carrots and place in a large bowl. Stir together the chile garlic paste and lime juice, add to the carrots, and toss to coat. Stir in the cucumbers, 2/3 of the cilantro leaves, 2/3 of the peanuts, and 2/3 of the scallions. Arrange salad on a plate and top with the remaining cilantro, peanuts, and scallions.

carrots, pepper, salt, sugar, water, rice vinegar, lime juice, chile garlic, persian, cilantro, peanuts, scallion

Taken from food52.com/recipes/35264-spicy-pickled-carrot-salad (may not work)