Name: Chopped Carrot Salad with Radishes and Sesame Seeds
Total time: 20 min
Ingredients: 3 tablespoons rice vinegar; 3 tablespoons vegetable oil; 2 teaspoons toasted sesame oil; 2 tablespoons honey; 1 1/2 teaspoons Korean red pepper flakes; Salt; 8 ounces radishes , trimmed and halved; 1 pound carrots , trimmed and cut into 1-inch pieces; 1/2 cup minced fresh cilantro; 1/4 cup sesame seeds , toasted

Why This Recipe Works

Finely chopping carrots in the food processor, instead of grating them by hand, produced a delicately crunchy, light-textured base for our carrot salads. The food processor broke down the carrots in seconds, and we saved even more time by not peeling the carrots; scrubbing them was sufficient, and the skins contributed a subtle but pleasant bitterness. We added bulk and contrasting flavor to the carrots with lots of cilantro (chopped by hand to avoid overprocessing the leaves in the food processor), radishes, and toasted sesame seeds. A bright dressing bound it all together.

Before You Begin

We prefer the convenience and the hint of bitterness that leaving the carrots unpeeled lends to this salad; just be sure to scrub the carrots well before using them. Korean red pepper flakes are also called gochugaru.

Instructions

Whisk vinegar, vegetable oil, sesame oil, honey, pepper flakes, and 11/4 teaspoons salt in large bowl until combined. Pulse radishes in food processor until coarsely chopped, 10 to 12 pulses; transfer to bowl with dressing. Process carrots in now-empty food processor until finely chopped, 10 to 20 seconds, scraping down sides of bowl as needed. Transfer carrots to bowl with radishes, add cilantro and 2 tablespoons sesame seeds, and toss to combine. Season with salt to taste. Transfer to serving platter, sprinkle with remaining 2 tablespoons sesame seeds, and serve.