### TranslatedIngredients: 2 Carrots (Gajjar),1 Red onion - sliced,2 cloves Garlic - finely minced (or chives),1/2 inch Ginger - finely grated,2 tablespoon Sesame (Gingelly) Oil,2 tablespoon Groundnut oil,2 tablespoon Rice Wine Vinegar,1-1/2 tablespoon Honey,1 teaspoon Black pepper powder - crushed,1 Fresh Red Chilli - finely sliced,2 teaspoon Fresh orange juice - or lemon juice,Salt - to taste,3 sprig Coriander (Dhania) Leaves - chopped,2 sprig Mint Leaves (Pudina) - chopped,1 tablespoon Sesame seeds (Til seeds) - lightly toasted ### PrepTimeInMins: 10 ### CookTimeInMins: 10 ### TotalTimeInMins: 20 ### Servings: 2 ### Cuisine: Continental ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Carrot Ribbon Salad with Asian Sesame Dressing, first trim the ends of the carrots.Using a vegetable peeler, peel the outer skin and discard it.Keep peeling around the carrots, so that you get thin, long strips or ribbons.In a small bowl or a glass bottle, whisk together the oils, vinegar, honey, black pepper, lime juice, garlic, ginger, salt and red chilli. Make sure that everything is mixed properly.In a salad bowl, toss together the carrot ribbons, sliced onion, coriander, mint and the above mixture.Keep aside for 5 minutes and then garnish it with the sesame seeds.Serve Carrot Ribbon Salad With Asian Sesame Dressing with Broccoli Pesto pasta for a light weekday dinner.