Rare is the salad that barely requires chopping. For this vibrant carrot salad, all you really need is a vegetable peeler. Published in Louisa Shafia’s latest cookbook, The New Persian Kitchen, the salad gets its pungency from white and rice vinegars, and it has a nice kick from red pepper flakes. Use both white and black pepper sesame seeds for more colors to contrast with the orange carrots and fresh green cilantro.
Vinegar carrots with toasted sesame seeds
By Louisa Shafia in The New Persian Kitchen 4 Servings
¼ cup sesame seeds (white or black)
1 clove garlic, minced
2 Tbsp. white vinegar
2 Tbsp. rice vinegar
1 Tbsp. honey
1 Tbsp. toasted sesame oil
1 tsp. red pepper flakes
1 tsp. sea salt
1½ lbs. carrots, peeled lengthwise into thin ribbons
1 cup tightly packed cilantro
• Heat a small skillet over medium heat. When hot, add the sesame seeds and alternate between shaking the pan and stirring the seeds. When the seeds start to pop, about 2 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 salt.
• Pour the dressing over the carrots, add the cilantro and toss well. Season to taste with salt and serve.
Reprinted with permission from 10 Speed Press
This article appears in January 2014.