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
garlic clove, minced
toasted sesame oil
red pepper flakes
1 1/2 pounds
carrots, cut lengthwise into thin ribbons
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.
I love how food connects us with different times, places, the environment, and each other. I'm the author of two cookbooks: The New Persian Kitchen, and Lucid Food: Cooking for an Eco-Conscious Life. Magpie Cookshop is my sustainable kitchen goods company.