From “Tangy, Tart, Hot & Sweet,” by Padma Lakshmi, serves 4-6.
Ingredients
DRESSING
1/4 cup olive oil
4 tablespoons balsamic vinegar
2 tablespoons fresh lime juice
1/4 teaspoon pure orange oil
SALAD
2 pounds carrots, shredded
2 1/2cups cilantro leaves
1/4 cup white hulled sesame seeds, dry-roasted in a frying pan until golden brown on medium heat (approximately 5 to 6 minutes)
4 hot green chiles, minced
1/3 cup dried cranberries
1/4 teaspoon za’atar powder
1/2 teaspoon fleur de sel or other good sea salt
Directions
Combine all ingredients for the salad dressing in the bottom of a salad bowl. In the same bowl, toss together all other ingredients except za’atar powder and salt. Sprinkle za’atar powder and salt on top of salad just before serving.
