This is such a refreshing, light salad packed with flavor just like a traditional Pad Thai dish.
In my tiny kitchen, I was in the process of cooking two separate things. One of which has two separate parts and recipes. In the midst of that, I decided I was hungry for lunch. I had this brilliant idea for pad thai. Then I realized I did not have any rice noodles. Light bulb on - shaved carrots! So healthy, so vibrant, it will be delicious and worthy of a blog post.
I destroyed the kitchen. Never have there been more dishes piled in the sink, more vegetable scraps on the floor, and more stuff stuck to the butcher's block. It was a nightmare to clean, but... the lunch was worth it. Sometimes I look at the mess in the kitchen and wonder how it's possible to work in such a small space and create such a gigantic mess; no wonder my family called me Hurricane Emily as a child.
thai shaved carrot salad with peanut-lime vinaigrette
10 carrots, shaved with vegetable peeler lengthwise
6 scallions, sliced diagonally
heaping handful or scant 1/2 cup of cilantro leaves
2 tsp sesame seeds for garnish
peanut lime vinaigrette*:
1 tbsp crunchy peanut butter
juice of 1 lime
2 tbsp rice wine vinegar
3 tbsp evoo
1 tsp dry chili paste
1 tsp crushed red pepper flakes
salt to taste
Shave the carrot lengthwise with a vegetable peeler. You may also use a fancy "pasta vegetable peeler" if you have it. When the carrot starts to discolor in the middle, move on to the next one. Combine the carrots, scallions, and cilantro leaves.
For the vinaigrette, in a small bowl whisk all ingredients until emulsified. Toss the salad in the vinaigrette. There is more dressing then needed so use the appropriate amount! Garnish with sesame seeds and more crushed red pepper flakes if desired. Enjoy!
*You will have plenty left over for another salad. Saves for up 10-14 days in an airtight container stored in the fridge