Chile-Lime Carrot Slaw with Toasted Peanuts

All these wintery vegetables. Parsnips, potatoes, squash...they are fabulous. But I need a moment. Of escape, and denial that Seattle is solidly approaching the lack-of-sunshine blues low point of the winter/fall. And while yes, carrots are technically a root vegetable and storage crop, I'm going to transform them into a mini-vacation for your mouth, transporting you along with it to somewhere hot and humid. Let's think, Thailand? Yes please.

Feel free to add more spiciness to warm up your chilly insides. But be aware that I like it hot! Start low and add more to your own tastes. One other note: most Thai dressings are similar to this one, but the fish sauce I have is less salty and roasty than some. I left out palm/white sugar (also usually traditional) as the carrots I have are supremely sweet. You can always add a pinch for balance, especially if your lime is not very sweet.

Tool recommendations: a mandoline or grater could be useful.

Chile-Lime Carrot Slaw with Toasted Peanuts

Recipe by Cowen Park Kitchen

A refreshing and spicy Thai-style carrot salad.

Ingredients

• 2 cups matchsticked, grated, or mandolined carrots
• 1 T. fresh lime juice
• 1 1/2 t. fish sauce
• 1/8-1/4 t. ground cayenne or other pepper (depending on heat of spice and level desired)
• several sprigs torn or chopped fresh cilantro (optional)
• several grates lime zest
• 2 T. roughly chopped dry roasted peanuts

Method

1. Mandoline, cut, or grate carrots, and toss with lime juice and zest, fish sauce, and cayenne.
2. Toast peanuts on low heat until aromatic. Careful, it's easy to scorch. Remove and let cool slightly, then crush coarsely with knife, mortar and pestle, or rolling pin. Add into carrot mix.
3. Arrange pleasantly on a plate and top with cilantro. Flavors will develop overnight or over the course of an hour or two, if you can wait.