Carrot Salad with Coriander Vinaigrette and Pistachios
The base of the simple carrot salad is coarsely grated or julienned carrot. The vinaigrette is a simple combination of toasted, crushed coriander seeds, garlic, lemon juice, olive oil, and red pepper flakes for a touch of heat! For ease, I recommend grating the carrots with the disc attachment of a large food processor.
Ingredients
- ¼ cup unsalted, raw shelled pistachios
- ¾ teaspoon whole coriander seeds
- 1 small garlic clove grated with a microplane
- 3 tablespoons (45 mL) fresh lemon juice
- ¼ teaspoon dried red pepper flakes
- ⅓ cup (80 mL) extra virgin olive oil
- kosher salt
- 1 lb (0.45 kg) carrots peeled and coarsely grated (or julienned)
- 1 cup fresh cilantro leaves
Instructions
- Toast the Pistachios: Preheat the oven to 350°F (176°C) with a rack in the center position. Place the pistachios on a small baking sheet and toast for 5 to 7 minutes, tossing frequently to prevent them from burning. Set aside and allow to cool completely; then coarsely chop.
- Toast the coriander seeds in a dry skillet, tossing frequently, until fragrant. Remove immediately from the heat. Coarsely crush in a mortar and pestle (or smash with the side of a knife) and set aside.
- In a salad bowl, whisk together the grated garlic, lemon juice, red pepper flakes, and chopped coriander seeds. Slowly drizzle in the olive oil, whisking vigorously, until emulsified. Season with salt to taste.
- Add the grated (or julienned) carrot to the bowl the dressing, toss, and allow the salad to sit for at least 30 minutes. Add the chopped pistachios and fresh cilantro leaves and toss. Serve at room temperature or cold from the fridge.
Tips for Success:
- Salad can be prepared up to a day in advance (without the cilantro and pistachios) and stored in a covered container in the fridge. Rainbow carrots would be another great option for this salad!
Serving: 1serving, Calories: 204kcal, Carbohydrates: 11g, Protein: 1g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 15g, Sodium: 214mg, Fiber: 4g, Sugar: 4g