Carrot Slaw with Peanuts and Mango Chutney Dressing

4 servings

Dressing:

-- 2 tablespoons mango chutney
-- 4 tablespoons fresh lime juice, divided
-- 3 tablespoons peanut butter
-- 3 tablespoons water
-- ½ teaspoon salt
-- 1/8 teaspoon cayenne pepper

Slaw:

-- 1¼ pounds carrots (6 medium size)
-- ¼ cup finely chopped cilantro
-- 2 tablespoons finely minced green onion
-- ¼ cup dry roasted peanuts, coarsely chopped
-- Freshly ground black pepper

1. To prepare the dressing: In a blender or food processor, combine the chutney, 3 tablespoons lime juice, peanut butter, water, salt and cayenne. Blend until smooth. Scrape into a bowl.

2. To prepare the slaw: Peel and shred the carrots by hand or with the grating disk of a food processor. Add to the bowl with the dressing. (The dressing will be very thick, but the carrots will give off liquid as they sit.) Stir in the cilantro and green onion. Refrigerate about 1 hour.

3. Stir the peanuts into the salad. Season with black pepper and add a little more lime juice if needed.

— From "The New Vegan Cookbook" by Lorna Sass.