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Salad With Carrots and Toasted Sesame Seeds

Off the Bookshelf: The New Persian Kitchen's Sesame Carrot Salad

This simple ribboned carrot salad might not be the first thing to jump off the beautifully photographed pages of Louisa Shafia's much-lauded 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 visually stunning, but also delightfully balanced and far more nuanced than its simplicity would suggest.


Even better, it's quick (and easy) to prepare and can hold up to an overnight stay in the fridge, making it weeknight dinner- and brown-bag lunch-friendly, a rare and impressive feat. So what are you waiting for? Bust out the vegetable peeler, and get down to it.

Vinegar Carrots With Toasted Sesame Seeds

From The New Persian Kitchen by Louisa Shafia


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.

Salad With Carrots and Toasted Sesame Seeds


  1. 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


  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.

Serves 4.

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