Name: Grated Carrot Salad With Citrus and Pistachios
Yield: 4 Servings
Ingredients: ¼ cup raw pistachios; 1 oro blanco or ruby grapefruit; 1 garlic clove, finely grated; ¼ cup olive oil; 2 tablespoons fresh lime juice; ¼ teaspoon crushed red pepper flakes; ¼ teaspoon ground cumin; Kosher salt; 12 ounces carrots (about 5), peeled, coarsely grated or julienned; 1 blood orange, peel and white pith removed, sliced into rounds, quartered; ¼ cup cilantro leaves with tender stems, divided; ¼ cup parsley leaves with tender stems, divided

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Peden + Munk

The sour-bitterness of the grapefruit and blood orange make the carrots taste extra sweet in comparison in this salad recipe.

Recipe notes