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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
- 1/2 cup sesame seeds
- 1 garlic clove, minced
- 2 tablespoons white vinegar
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 1 teaspoon red pepper flakes
- Sea Salt
- 1 1/2 pounds carrots, cut lengthwise into thin ribbons
- 1 cup tightly packed fresh cilantro
- 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.
- This recipe is a Community Pick!
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