This pungent salad is great as a sandwich fixing on the Sweet and Smoky Beet Burgers
(page 79), or tucked into flatbread with the Potato Cakes with Tamarind Sauce (page 81).
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. Marinate the salad for a few hours
before serving to let the nutty toasted sesame oil infuse the carrots.

serves 4
 
  * 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 1/2 pounds carrots, cut lenthwise into thin ribbons
  * 1 cup tightly packed fresh cilantro
 
  - 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 salt and serve.
 
from The New Persian Kitchen by Louisa Shafia. Copyright © 2013 by Louisa Shafia. 

Tags: Persian, low-carb, vegetarian, parve, can be vegan