| Ingredients: |  |
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1/4
teaspoon crushed red pepper |
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2
tablespoons fresh mint, chopped |
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salt
and pepper, to taste |
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1/4 cup
peanuts, chopped
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| Directions: |
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| 1. |
Half fill
a medium sized bowl with cold water and add about 4-5 ice cubes. |
| 2. |
Using a
potato peeler, peel the carrot skins and discard. Continue to pare off ribbons
of carrot into the bowl of water from all 4 carrots. |
| 3. |
Cut the
celery into 2 inch lengths and then thinly slice lengthwise. Add to bowl of water. |
| 4. |
Cut the
green onions into 2 inch lengths and shred lengthwise. Add to bowl of water. Let
vegetables stand in water for about 20 minutes until they curl up. |
| 5. |
In a small
bowl, combine olive oil, lime juice, sugar, red pepper and mint. Season with salt
and pepper to taste. |
| 6. |
Drain vegetables
and toss in a salad bowl with the dressing. |
| 7. |
Arrange
on salad plates, sprinkled with chopped peanuts. |
