BY LIDEY HEUCK
ACTIVE TIME 15 MINUTES
TOTAL TIME 15 MINUTES
SERVES 6
3 Tbsp. tahini
3 Tbsp. extra-virgin olive oil
3 Tbsp. seasoned rice vinegar
2 tsp. grated fresh ginger (from a 3-in. piece)
1 tsp. soy sauce or tamari
1 small clove garlic, grated (about 1/2 tsp.)
1/2 tsp. kosher salt
6 medium carrots, trimmed and peeled
1/2 cup thinly sliced scallions (from 2 or 3 scallions)
1 tsp. sesame seeds, toasted (optional)
WHISK tahini, oil, vinegar, ginger, soy sauce, garlic, and salt in a medium bowl until just combined. Add 1 tablespoon cold water and whisk until smooth and creamy.
SHAVE carrots into long ribbons with a mandoline or vegetable peeler and place in a large bowl. (If you’re using a vegetable peeler, hold each carrot flat against the cutting board with your hand and peel with the other hand.) Chop any leftover carrot pieces into matchsticks; add carrot matchsticks and scallions to carrot ribbons.
POUR dressing over carrots; use tongs to toss until evenly coated. Sprinkle with sesame seeds, if desired. Serve chilled or at room temperature.
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