Carrot Salad with Coriander Vinaigrette

By KDHarmon

Ingredients

• 1/4 cup unsalted, shelled raw pistachios
• 3/4 teaspoon coriander seeds
• 1/2 garlic clove, finely grated
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon crushed red pepper flakes
• 1/3 cup olive oil
• Kosher salt
• 1 pound carrots, peeled, julienned or coarsely grated
• 1 cup fresh cilantro leaves with tender stems

Preparation

Step 1

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.

Makes 4 servings.