1/4 c sesame seeds
1-lb carrots
8 or 9 radishes, trimmed
2 T fresh cilantro or mint, chopped (or other fresh herb)
3 T lime juice
1 T Dijon mustard
salt and pepper, to taste
1 t ground cumin
1 t ground coriander
7 T extra-virgin olive oil

1. Toast sesame seeds in a small pan over medium-low heat, stirring or shaking the pan often for about 3 minutes, or until they are just beginning to brown and are fragrant. Watch–they can burn quickly. Set aside.

2. Grate carrots. Halve and thinly slice radishes. Combine in a large bowl. Add toasted sesame seeds and cilantro.

3. Combine remaining ingredients in a small bowl. Drizzle the vinaigrette over the vegetables and toss gently. Serve chilled or at room temperature.