Dutch-Thai Carrot Salad

We are traveling in Europe and staying in apartments along the way. This is a great way to travel and save money by cooking at the apartment. Having few ingredients on hand, I get creative with what is available in the kitchen.  I created this recipe with a bit of trial and error in Amsterdam using some beautiful, fresh Dutch carrot and a bag of peanuts from Delta Airlines. ;)

The crushed peanuts give this dish a Thai flavor.  It reminds me of a common carrot salad served in individual portions in Paris grocery stores. 

Ideally I would grate the carrots a little thicker for better presentation, but our apartment's box grater only had a fine grate setting. So it was a bit mushy but delicious. I will be making this dish quite often for myself. Nathan doesn't like peanuts. 

4 clean, whole carrots with ends removed

1 Tablespoon roasted peanuts, crushed

2 sugar cubes crushed (about 1 Tablespoon)

1/2 lemon

1 1/2 Tablespoons white vinegar

Dash or two of salt to one's preferred taste

Using a box grater, grate the carrots into a bowl. Add the other ingredients and mix. You may wish to experiment with the proportions of acids, sugar and salt to your preferences. 

Refrigerate and serve.