• 1 pound (5-6 medium) carrots, peeled and coarsely grated
• 2 tablespoons sesame seeds
• 1 to 2 tablespoons rice vinegar
• 1 tablespoons toasted sesame oil
• 1 piece (1 inch) fresh ginger, peeled and finely grated (about 2 tablespoons)
• course salt and ground pepper

Directions

In a large bowl, combine carrots, sesame seeds, vinegar, oil and ginger. Season with salt and pepper: toss to combine. Salad can be served immediately or refrigerated up to 2 days and served chilled.

Serves 4