Posted on
14 April 2015
by
Louisa Shafia
Vinegar Carrots with Toasted Sesame Seeds
Ingredients
1/2 cup sesame seeds (white or black)
1 clove garlic, minced
2 tablespoons white vinegar
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon toasted sesame oil
1 teaspoon red pepper flakes
Sea salt
11/2 pounds carrots, cut lengthwise into thin ribbons
1 cup tightly packed fresh cilantro
Preparation
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1. Heat a small skillet over medium-high heat. When hot, add the sesame seeds and alternate 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.
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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.
Cooks Note
Reprinted with permission from The New Persian Kitchen, by Louisa Shafia (Ten Speed Press, 2013), all rights reserved.