Instructions: In a food processor, blend all the vinaigrette ingredients. Add the chili flakes last, adding them a little at a time to taste.

Wash the carrots with a brush and grate into a large bowl. Add half the dressing, saving the rest for another use. (It will keep, refrigerated, for up to 1 week.) Marinate the salad for 15 to 20 minutes before serving.

Garnish with chopped peanuts and mint. Thanks to Bettina Vitell for this recipe!

NOTES : Heres a recipe. Adding the peanuts will make it too high fat for this list so I made them optional.

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