Carrot Salad With Coriander Vinaigrette Pistachios Recipes

CARROT SALAD WITH CORIANDER VINAIGRETTE AND PISTACHIOS

Steps:

• Toast the Pistachios: Preheat the oven to 350°F (176°C) with a rack in the center position. Place the pistachios on a small baking sheet and toast for 5 to 7 minutes, tossing frequently to prevent them from burning. Set aside and allow to cool completely; then coarsely chop.
• Toast the coriander seeds in a dry skillet, tossing frequently, until fragrant. Remove immediately from the heat. Coarsely crush in a mortar and pestle (or smash with the side of a knife) and set aside.
• In a salad bowl, whisk together the grated garlic, lemon juice, red pepper flakes, and chopped coriander seeds. Slowly drizzle in the olive oil, whisking vigorously, until emulsified. Season with salt to taste.
• Add the grated (or julienned) carrot to the bowl the dressing, toss, and allow the salad to sit for at least 30 minutes. Add the chopped pistachios and fresh cilantro leaves and toss. Serve at room temperature or cold from the fridge.

GRANDMA'S CARROT SALAD

Steps:

• Mix carrots and raisins together in a large bowl. Whisk mayonnaise, lemon juice, and salt together in a small bowl until smooth. Pour lemon juice mixture over carrot mixture and stir until carrots are completely coated. Refrigerate until chilled, at least 30 minutes.

CARROT SALAD WITH CORIANDER VINAIGRETTE & PISTACHIOS

Steps:

• Preheat over to 350. Toast pistachios 6-8 minutes until golden brown, tossing occasionally. Let cool & coarsely chop. Toast coriander in dry skillet over medium heat until fragrant, about 1 minute. Cool & coarsely chop. Whisk garlic, lemon juice, red pepper, coriander in large bowl, then whisk in oil & season with salt. Add carrots, toss and let sit 30 minutes. Toss with cilantro and pistachios just before serving. Can be made 1 day ahead.