Carrot salad is cooling and may be served with spicy barbecue foods. The sesame seeds give a unique flavor and are complemented by the toasted almonds.

    2 tablespoons sesame seeds
    3 cups shredded carrots
    1 tablespoon toasted sesame seed oil
    2 tablespoons rice vinegar
    2 tablespoons toasted slivered almonds, chopped

1.  Preheat oven to 350 . Sprinkle sesame seeds into a jellyroll     
     pan. Toast in the oven 1-2 minutes. Stir and toast longer if not
     lightly browned. Remove and cool.

2.  In a large bowl, stir the sesame seeds, carrots, oil, vinegar and
     almonds. Refrigerate until served.

     Makes 6 side dish salads