Peanuts are roasted over low heat, moving them around the frying pan in Southeast Asia, trying to achieve some flavoury, sweet-bitter notes in regular peanut taste.  Chinese cooks often do a deep-fry to achieve have deeper notes in the taste. Southeast Asian Mint and Roasted Peanuts Salad uses similar shallow frying technique and collaboration with carrots give it a very distinct taste. 

Mint and Roasted Peanuts Salad: Ingredients  

• 1 pound of blanched carrots with fresh green tops.
• 4 Green onions, the white and green parts thinly sliced
• ¼ cup of smashed roasted and unsalted Peanuts
• ¼ cup of fresh lime juice
• 2 tbsp of the Roasted Peanut oil
• 1tbsp of fish sauce
• 1tbsp of granulated sugar
• 1-2 tbsp of Asian garlic sauce 
• 1 tbsp of peeled and grated fresh ginger
• 1 smashed and chopped garlic clove
• 25 grams of green Soybeans

Mint and Roasted Peanuts Salad: Preparations:

• Chop off the carrot tops, and peel them and cut them into thin shreds

• Fling the carrots along with the cabbage, green onions, mint and peanuts and green soybeans in a bowl

• For the dressing, you need to whisk lime juice, peanut oil, fish sauce (widely available in Southeast Asia and the West), sugar, garlic sauce, ginger and garlic in a mixing bowl and blend them well so the sugar is dissolved

• Put the dressing over the carrot and roasted peanuts mixture and gently toss to coat

• In Indonesia and Malaysia, chefs add bean sprouts to the salad. That adds a unique crunchy texture to the salad. You can try that as well.