Sesame-Tahini Pickled Carrots

A bowl of carrots cut lengthwise into thin ribbons tossed in a pickling liquid made from tahini paste, sesame oil, and lemon juice.
Our three Simple Feast chefs

Simple Feast

Our chefs

Makes 2 cups

Active Time: 20 minutes

Total Time: 24 hours

These pickled carrots are a great addition to a pita stuffed with hummus or as part of a larger mezze platter. Think hummus, falafel, zhoug, raw vegetables, and naan seasoned with za’atar or simply with salt and pepper.


  • 2 large carrots

  • 2 tablespoons lemon juice

  • 2 teaspoons agave syrup

  • 1 teaspoon tahini paste

  • ½ teaspoon toasted sesame oil

  • ¼ teaspoon fine sea salt

  • ¼ teaspoon black sesame seeds, optional


Peel the carrots and then cut into long ribbons, using a wide vegetable peeler. Put in a medium bowl.

Whisk the remaining ingredients together in a separate bowl. Pour over the carrots. Refrigerate for 24 hours.

Stir the carrots in the dressing again before serving. Transfer to a bowl and sprinkle with the sesame seeds, if you like.