Southeast Asian Carrot Salad With Mint And Roasted Peanuts

• 1 pound bunched carrots w/ fresh green tops
• 1 cup shredded Savoy cabbage
• 4 green onions, white and light green parts thinly sliced
• 1/4 cup fresh mint leaves, shredded
• 1/4 cup roasted, unsalted peanuts; chopped
• 1/4 cup fresh lime juice
• 2 tablespoons roasted peanut oil
• 1 tablespoon fish sauce
• 1 tablespoon granulated sugar
• 1-2 teaspoons Asian chili garlic sauce, to taste
• 1 teaspoon peeled, grated fresh ginger
• 1 crushed, chopped garlic clove

1. Trim off the carrot tops; peel and cut carrots into thin ribbons or matchsticks using a knife, mandoline or vegetable peeler.
2. Toss the carrots with the cabbage, green onions, mint and peanuts in a large bowl.
3. To make dressing, whisk the lime juice, peanut oil, fish sauce, sugar, chili sauce, ginger and garlic in a small bowl until blended and sugar is dissolved.
4. Pour the dressing over the carrot mixture and gently toss to coat.

carrots, cabbage, green onions, fresh mint, lime juice, peanut oil, fish sauce, sugar, asian chili garlic sauce, ginger, garlic

Taken from food52.com/recipes/9959-southeast-asian-carrot-salad-with-mint-and-roasted-peanuts (may not work)