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Carrot Salad with Coriander Vinaigrette and Pistachios

Carrot Salad with Coriander Vinaigrette and Pistachios

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


  • 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
  • 1 pound carrots, peeled, julienned or coarsely grated
  • 1 cup fresh cilantro leaves with tender stems

Recipe Preparation

Do ahead:

  • Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes. Let cool; coarsely chop.

  • Toast coriander in a small dry skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; coarsely chop.

  • 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.

  • DO AHEAD: Salad (without cilantro and nuts) can be made 1 day ahead. Cover; chill.

Recipe by Rita Sodi and Jody Williams,

Nutritional Content

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) 180Reviews SectionThis recipe says to coarsely chop coriander seeds. That must be a copy & paste error.still, it looks delicious.rexroofAnn Arbor, MI12/16/19I would suggest skipping the garlic,subbing orange juice for the lemon juice, and adding a tablespoon of honey.

Watch the video: easy pistachios salad