Skip to main content

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!


Ingredients
  • 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





Procedure


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 can...at 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.


Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an