We tried this recipe from The New Persian Kitchen by Louisa Shafia. Peeling 1 ½ lbs carrots into ribbons was time-consuming, but the marinade was quick and easy. We found it a little too spicy, so the next time we may reduce the crushed red pepper from 1 tsp to ½ tsp. The recipe is available online here: http://www.popsugar.com/food/Spicy-Sesame-Carrot-Salad-30421461 (Apr. 2016)
Cooking Adventures 