Shredded Carrot & Apple Salad with Toasted Sesame Seeds
2 tablespoons sesame seeds
2 cups carrots, shredded
2 apples, cored and diced
½ cup parsley, chopped
¼ cup lemon juice
2 tablespoons apple cider vinegar
1 clove garlic, minced
1 teaspoon salt
½ teaspoon pepper
2 tablespoons sunflower oil
Heat a skillet over medium heat; pour sesame seeds into the hot skillet. Cook, stirring often, until sesame seeds are lightly browned and fragrant, 3 to 5 minutes. Remove from heat.
Mix carrots, apple, toasted sesame seeds, and parsley together in a bowl.
Whisk lemon juice, vinegar, garlic, salt, and pepper together in a separate bowl; slowly drizzle safflower oil into lemon juice mixture while continuing to whisk. Pour dressing over carrot mixture; toss to coat.