Shredded Carrot & Peanut Salad with Thai Lime Leaf Coconut Foam

Wanna watch me whip it up?

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Makes for 4-6 | Prep: 30 min

INGREDIENTS

For the Coconut Foam

• 1 cup full fat coconut milk

• 1/4 cup peanut oil

• 1 tablespoon fish sauce

• juice from 1 lime

• 4-5 Thai lime leaves

• 1 tablespoon sugar

• 1 teaspoon salt

For the Potato Strings

• 1 small Yukon gold potato

• ~2 cups of oil for frying

• salt to taste

For the Salad

• 1# baby carrots, washed and cleaned

• 1 tablespoon neutral oil (such as peanut)

• 1 teaspoon sesame oil

• 2 tablespoons rice vinegar

• juice and zest of 1 lime

• ~1/2 cups roasted, salted peanuts

• 1/4 cup cilantro leaves

• 1/4 cup mint leaves

• salt to taste

INSTRUCTIONS

Prepare your Foam

Place all the ingredients into a blender and blend for about 1 minute, until everything is smooth and the lime leaves have blended well.

Strain the mixture through a fine mesh strainer, then place directly into the canister of a ISI or other foaming mechanism.

Charge the mixture with two CO2 chargers, shaking vigorously after each one. Place in the fridge for at least an hour.

Make the Potato Strings

Place the oil in a small pot and bring to about 350*F. Use a mandolin to cut the Yukon gold potato into very thin planks, then into matchstick. Rinse under cold water for 10 seconds then pat them well with paper towels until completely dry.

Fry the matchsticks for 3-5 minutes, stirring now and then, until golden brown and crisp all the way through, then remove from the oil onto paper towel. Salt liberally then set aside.

Mix your Salad

Use a box grater or grater attachment on a food processor to shred the baby carrots, then place them into a large bowl. Add all the remaining ingredients and mix to combine well. Check for seasonings and adjust as needed.

Plate the Salad

Place a generous amount of the carrot salad on a plate, then carefully foam a big dollop of the coconut foam onto the plate. Garnish with the fried matchstick potatoes just before serving.

Pro tip: Don’t have a foaming canister? Just make the coconut sauce as directed, then spoon a generous puddle of it below the carrot salad when you plate up instead of foaming it!