Nutritive Information
- Calories 153
- Fat 11 g (2 g saturated)
- Sodium 37 mg.
Ingredients
- 1 to 2 tablespoons sesame seeds, toasted
- 750 gms carrots, peeled and thinly sliced
- 3 tablespoons finely chopped fresh coriander
- 2 tablespoons finely chopped fresh mint
- 2 tablespoons fresh orance juice
- 2 tablespoons sherry vinegar or wine vinegar
- 1/4 cup mild-flavoured olive oil
- 2 tablespoons chopped pistachios
- salt and pepper to taste.
Instructions
- Toast sesame seeds first.
- Place in a small heavy pan over medium heat and cook until golden, 2 to 3 minutes, shaking pan frequently remove immediately from pan.
- Bring a pot of salted water to boil. Add carrots and cook 2 minutes.
- Drain, rinse under cold water and drain again thoroughly. Pat dry and set aside.
- Put sesame seeds, coriander, mint, orange juice, vinegar, olive oil, and pistachios in a bowl. Mix well. Add salt and pepper to taste. Add carrots, toss thoroughly, and refrigerate 1 to 2 hours.
