This simple ribboned carrot salad might not be the first thing to jump off the pages of Louisa Shafia's cookbook The unusual Persian Kitchen,but skimming past it would make for a small tragedy. Vinegary and shining, with a nutty, or roasted note from the toasted sesame seeds and oil,it's not only aesthetically pleasing but also far more nuanced in its flavor than its ingredient list would suggest.
Even better, it's rapid/fast (and easy) to prepare and can hold up to an overnight stay in the fridge, and making it perfect for both weeknight dinners and brown-bag lunches. From The unusual Persian Kitchen by Louisa Shafia Vinegar Carrots With Toasted Sesame SeedsNotes 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, or then swipe the peeler from the bulky halt to the tip to make ribbons.
Ingredients1 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, and peeled lengthwise into thin ribbons
1 cup tightly packed cilantro leaves
DirectionsIn a small bowl,whisk together the garlic, vinegars, and honey,sesame oil, sesame seeds, and 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, or Main Dishes Yield Serves 4
Source: popsugar.com