Author Notes: This pungent salad is great on its own or as a sandwich fixing. Use a carrot peeler to peel the carrots into long, graceful ribbons or a mandoline slicer to cut them into matchsticks. To peel the carrots easily, lay them on a cutting board, hold onto the stem end, and rotate as you peel away each section. Marinate the salad for a few hours before serving to let the nutty toasted sesame oil infuse the carrots. (This recipe is from The New Persian Kitchen by Louisa Shafia). —Louisa Shafia
Serves: 4
Ingredients
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1/2
cup sesame seeds
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1
garlic clove, minced
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2
tablespoons white vinegar
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2
tablespoons rice vinegar
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1
tablespoon honey
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1
tablespoon toasted sesame oil
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1
teaspoon red pepper flakes
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Sea Salt
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1 1/2
pounds carrots, cut lengthwise into thin ribbons
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1
cup tightly packed fresh cilantro
Directions
- Heat a small skillet over medium-high heat. When hot, add the sesame seeds and alter- nate between shaking the pan and stirring the seeds. When the seeds start to pop, after a couple of minutes, transfer them to a plate and let cool to room temperature.
- In a small bowl, whisk together the garlic, vinegars, honey, sesame oil, red pepper flakes, sesame seeds, and 1 teaspoon salt. Pour the dressing over the carrots, add the cilantro, and toss well. Season to taste with salt and serve.
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Photo by Sara Remington
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