Thai Carrot Salad with Peanuts    

3 cups grated carrots
Chili Vinaigrette
1/4 cup rice vinegar
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon Oragne peel granules
1 tablespoon chopped cilantro (Fresh cilantro is preferable )
3 tablespoons pure maple syrup
1/4 teaspoon red chilli flakes
1 cup chopped peanuts 
Finely chopped fresh mint, for garnish 



Using a food processor, blend all the vinaigrette ingredients.
Add the chili flakes last, adding them a little at a time to taste. 
Wash the carrots with a brush and grate into a large bowl. 
Add half the dressing, saving the rest for another use; it will keep, refrigerated, for up to 1 week. 
Marinate for 15 to 20 minutes before serving. Garnish with chopped peanuts and mint