Recipe: Asian Carrot Slaw

3/4 pound carrots, peeled and shaved with a vegetable peeler

4 scallions, thinly sliced

2 tablespoons rice vinegar

1 tablespoon vegetable oil

1 tablespoon sesame seends, toasted if desired

1/2 tablespoon lime zest, plus 1 tablespoon fresh lime juice

coarse salt and ground pepper

In a bowl, combine carrots, scallions, vinegar, oil, sesame seeds, and lime zest and juice.

Season with salt and pepper, and toss to coat.

Makes 4 servings.

Martha Stewart Everyday Food magazine March 2009