Name: Shredded Carrot and Serrano Chile Salad
Total time: 45 min
Ingredients: 1 pound carrots , peeled; 1/2 cup dry-roasted peanuts , chopped; 1/3 cup chopped fresh mint; 1/3 cup chopped fresh cilantro; 1/4 cup thinly sliced scallions; 1-2 serrano chiles , stemmed and sliced into thin rings; 1 tablespoon fish sauce; 1 tablespoon sugar; 1 tablespoon toasted sesame oil; 2 teaspoons grated lime zest plus 3 tablespoons juice (2 limes); 1 garlic clove , minced; 1 teaspoon table salt

Why This Recipe Works

We found that shredding carrots was a great way to make them more interesting, as it transformed their texture and exposed more surface area to the flavors in our bold dressing. To make quick work of shredding the carrots, we set aside the handheld box grater and opted for the shredding disk on a food processor; this gave us finer shreds (which in turn soaked up more dressing). For the dressing, we found that using potent fish sauce gave a salty, complex umami boost that amplified the flavor of the earthy, sweet carrot shreds. We cut serrano chiles into thin rings to add a bit of heat with good pepper flavor. Chopped cilantro, mint, and scallions provided a range of fresh notes and a touch of color. Toasted sesame oil brought a savory, deep, toasted element that anchored the bright flavors, and chopped peanuts added a nutty crunch with nibs of richness.

Before You Begin

If you don't have a shredding disk for your food processor, shred the carrots on the large holes of a box grater. If you're spice averse, use only one chile and consider halving the chile and removing the ribs and seeds. We recommend wearing rubber gloves when handling the chiles. Brown sugar can be substituted for the granulated sugar.

Instructions

Fit food processor with shredding disk and shred carrots.

Combine carrots, peanuts, mint, cilantro, scallions, serranos, fish sauce, sugar, oil, lime zest and juice, garlic, and salt in bowl and toss to thoroughly combine. Let sit for 30 minutes for flavors to meld. Serve. (Salad can be refrigerated for up to 24 hours.)