Vinegar Carrots With Toasted Sesame Seeds #vegetarian #veggies

This basic ribboned carrot plate of mixed greens probably won't be the primary thing to hop off the pages of Louisa Shafia's cookbook The New Persian Kitchen, yet skimming past it would make for a little disaster. Vinegary and splendid, with a nutty, cooked note from the toasted sesame seeds and oil, it's tastefully satisfying as well as definitely more nuanced in its flavor than its fixing rundown would propose.

Shockingly better, it's speedy (and simple) to get ready and can hold up to a short-term remain in the refrigerator, making it ideal for both weeknight suppers and earthy colored pack snacks.

On the off chance that you're touchy to fiery nourishments, at that point start with 1/2 teaspoon red pepper chips and add more to taste. To make carrot strips, strip carrots, at that point swipe the peeler from the fat end to the tip to make strips.

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INGREDIENTS

• 1 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, peeled lengthwise into thin ribbons
• 1 cup tightly packed cilantro leaves

DIRECTIONS

1. 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 cilantro, and toss well. Season to taste with salt, and serve.

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