Sesame Soy Carrot "Noodles"
Servings: 4 as a side dish
- 3 cups carrots, peeled or grated into long, thin strips (as shown above)
- 2 Tbsp. vegetable oil
- 1 Tbsp. sesame oil
- 1 Tbsp. rice vinegar
- 2 tsp. honey
- 2 tsp. soy sauce
- 1 Tbsp. sesame seeds
- a few cilantro sprigs for garnishing (optional)
Start by blanching carrots. To do this, bring a large pot of water to a vigorous boil. (It is important to use a very large pot so that the water continues to boil when the carrots are dropped in.) Drop carrots into water and allow to boil for approximately 1 minute, until carrots just begin to become tender. Quickly drain and drop carrots into a bowl of ice water. Drain again once carrots are cool and pour into a medium mixing bowl.
To prepare the vinaigrette, combine remaining ingredients (except cilantro) in a small covered container and shake vigorously. Taste the vinaigrette and add additional soy sauce or honey to your liking.
Toss the carrots in the vinaigrette and refrigerate for at least 1 hour (overnight is fine if preferred). Garnish with cilantro sprigs and serve slightly chilled.