Carrot Salad with Peanuts, Sprouts and Cilantro
This salad is a good source of protein from the peanuts, vitamin A from the carrots and antioxidants from the raw ginger.
Some people have a genetic disposition against the taste of cilantro, so if you're making this salad for a big group, serve it on the side.
Coarsely chop peanuts and toast in a dry pan until fragrant. Let cool.
Peel and coarsely grate carrots. Rinse sprouts and drain well.
Mix together ginger, vinegar, lime juice, sugar and oil. Season with salt. Toss carrots and sprouts with dressing and mix in cilantro leaves. Divide salad among plates.