Friday, September 26, 2014

Thai Carrot Salad {Eat a Rainbow}

For the second week of my Eat a Rainbow class, the theme was orange. One of our dishes was a Thai Carrot Salad.

They shredded, they chopped, they destemmed, they chopped some more, they measured, and they whisked. Great job, guys!

  • 6 C shredded carrots
  • 1 T freshly chopped cilantro
  • 1 T freshly chopped mint
  • 1 C chopped peanuts (we used roasted, unsalted peanuts)
  • 1/4 C rice vinegar
  • 2 organic limes
  • 1 organic orange
  • 3 T pure maple syrup
  • 1/2 t red chili pepper flakes


Juice the limes. Zest the orange, then juice it.

Place the first four ingredients - carrots, cilantro, mint, and peanuts - in a large mixing bowl.

Place the remaining ingredients in a mason jar. Shake the dressing ingredients to form an emulsion.

Pour the dressing over the carrot mixture and toss to coat. Let marinate for as long as you least 15 to 20 minutes. We didn't have that much time, but it was still tasty.

Also, some of the kids liked the peanuts, others did not. I don't have any kids with peanut allergies - thank goodness. But next time I'll leave the peanuts out and let the kids garnish at will.

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