Recipe: Vinegar Carrots with Toasted Sesame Seeds and Cilantro (Persian)

VINEGAR CARROTS WITH TOASTED SESAME SEEDS
"This pungent salad is great as a sandwich fixing. Marinate the salad for a few hours before serving to let the nutty toasted sesame oil infuse the carrots."



1 1/2 pounds carrots, cut lengthwise into thin ribbons
FOR THE DRESSING:
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
1 cup tightly packed fresh cilantro

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. Set aside.

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.

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 additional salt, if needed and serve or marinate for a few hours before serving.

Makes 4 servings
Used by permission to Recipelink.com from Ten Speed Press
Source: The New Persian Kitchen by Louisa Shafia