Name: Carrot and Beet Slaw with Pistachios and Raisins
Yield: 6 Servings
Ingredients: 2 garlic cloves, crushed; ¾ cup golden raisins; ¼ cup white wine vinegar; 6 medium carrots (about 1 lb.), peeled, julienned; 2 medium beets (any color; about 1 lb.), peeled, julienned; ½ cup (packed) fresh flat-leaf parsley leaves; ¼ cup (packed) fresh mint leaves; 3 Tbsp. fresh lemon juice; ½ tsp. crushed red pepper flakes; Kosher salt and freshly ground black pepper; ⅓ cup extra-virgin olive oil; ¾ cup unsalted, shelled raw pistachios

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We Are The Rhoads

At Ava Gene's, chef Joshua McFadden always dresses his salads with the acidic components first so the produce can absorb some of those flavors before being coated with oil.

Recipe notes