Using your food processor’s shredding blade makes this simple bistro salad a very doable weeknight option.
Recipe information
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
Need to make a substitution?
Preparation
Do ahead:
Step 1
Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes. Let cool; coarsely chop.
Step 2
Toast coriander in a small dry skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; coarsely chop.
Step 3
Whisk garlic, lemon juice, red pepper flakes, and coriander in a large bowl, then whisk in oil; season with salt. Add carrots, toss, and let sit at least 30 minutes. Toss with cilantro and pistachios just before serving.
Step 4
DO AHEAD: Salad (without cilantro and nuts) can be made 1 day ahead. Cover; chill.
Nutrition Per Serving
Calories (kcal) 260 Fat (g) 22 Saturated Fat (g) 3 Cholesterol (mg) 0 Carbohydrates (g) 15 Dietary Fiber (g) 4 Total Sugars (g) 8 Protein (g) 3 Sodium (mg) 180