Time 15 minutes

Serving 2–4

• 1 pound carrots, trimmed, scrubbed, and sliced lengthwise into 1/2-inch-thick spears (see note)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh juice from 1 lemon plus finely grated zest of 1/2 lemon
• 1 teaspoon grated peeled fresh ginger
• 2 teaspoons minced cilantro leaves and tender stems
• 2 teaspoons tahini
• Kosher salt

Step 1
Bring a pot of salted water to a boil and fill a large bowl with ice water. Add carrots and cook until tender-crisp, about 3 minutes. ‘

Step 2
Immediately transfer to ice water bath to chill. In a medium bowl, whisk together olive oil, lemon juice and zest, ginger, cilantro, and tahini. Season with salt.

Step 3
Drain carrots, add to bowl with dressing and toss to coat. Serve.