Vinegar Carrots with Toasted Sesame Seeds

June 14, 2013

Test Kitchen-Approved

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


  • 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
In This Recipe


  1. 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.
  2. 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.

More Great Recipes:
Salad|Carrot|Cilantro|Honey|Sesame Oil|Vegetable|Vinegar|Vegan|Gluten-Free

Reviews (1) Questions (0)

1 Review

mrslarkin March 8, 2017
I love this recipe, and have made it many times. Tonight, I substituted sliced cucumber. So delicious!