Ingredients
3 cups carrots – grated
2 cups jicama (optional) – julienned
1/2 cup pineapple (optional) – crushed or sliced
1 cup peanuts, dry-roasted, 50% less salt
Dressing
3 tablespoons walnut oil
1 teaspoon sesame oil (toasted)
1 tablespoon candied ginger root, pureed
1 teaspoon ginger root – grated
2 teaspoons tamari soy sauce
1 lime – juiced
lime zest (optional)
2 teaspoons brown sugar
1/8 teaspoon cayenne (or more, to taste)
1 tablespoon sesame seeds (optional, unhulled)
Preparation
Grate carrots. Slice jicama into small julienne. Mix together carrots, jicama, optional pineapple, and half of the peanuts.
Pour half of the dressing over the carrot mixture and toss well.
Sprinkle top of salad with the rest of the peanuts, pour remaining salad dressing over top, and serve.
