Vinegar Carrots With Toasted Sesame Seeds
From The New Persian Kitchen [1] by Louisa Shafia
Notes
If you're sensitive to spicy foods, then start with 1/2 teaspoon red pepper flakes and add more to taste. To make carrot ribbons, peel carrots, then swipe the peeler from the fat end to the tip to make ribbons.
Ingredients
- 1 clove garlic, minced
2 tablespoons white vinegar
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon toasted sesame oil
1/2 cup sesame seeds, toasted
1 teaspoon red pepper flakes
Kosher salt
1 1/2 pounds carrots, peeled lengthwise into thin ribbons
1 cup tightly packed cilantro leaves
Directions
- In a small bowl, whisk together the garlic, vinegars, honey, sesame oil, sesame seeds, red pepper flakes, and 1 teaspoon salt. Pour the dressing over the carrots, add the cilantro, and toss well. Season to taste with salt, and serve.
Information
- Category
- Vegetables, Salads, Main Dishes
- Cuisine
- North American
- Yield
- Serves 4