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Vinegar Carrots with Toasted Sesame Seeds

Vinegar Carrots with Toasted Sesame Seeds


  • 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 fresh cilantro, tightly packed


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 with salt, to taste, and serve.