Name: Carrot Salad with Coriander Vinaigrette and Pistachios
Yield: 4 Servings
Ingredients: ¼ cup unsalted, shelled raw pistachios; ¾ teaspoon coriander seeds; ½ garlic clove, finely grated; 3 tablespoons fresh lemon juice; ¼ teaspoon crushed red pepper flakes; ⅓ cup olive oil; Kosher salt; 1 pound carrots, peeled, julienned or coarsely grated; 1 cup fresh cilantro leaves with tender stems

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Peden + Munk

Using your food processor’s shredding blade makes this simple bistro salad a very doable weeknight option.

Recipe notes