This simple ribboned carrot salad might not be the first thing to jump off the pages of Louisa Shafia's cookbook The New Persian Kitchen, but skimming past it would make for a small tragedy. Vinegary and bright, with a nutty, roasted note from the toasted sesame seeds and oil, it's not only aesthetically pleasing but also far more nuanced in its flavour than its ingredient list would suggest.
Even better, it's quick (and easy) to prepare and can hold up to an overnight stay in the fridge, making it perfect for both weeknight dinners and work lunch boxes.
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.
- 1 clove garlic, minced
- 2 tablespoons white vinegar
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 75 grams sesame seeds, toasted
- 1 teaspoon red pepper flakes
- sea salt
- 680 grams carrots, peeled lengthwise into thin ribbons
- 20 grams tightly packed coriander leaves
- 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 coriander, and toss well. Season to taste with salt, and serve.
- Main Dishes
- Serves 4