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Carrot Salad with Coriander Vinaigrette and Pistachios

Carrot Salad with Coriander Vinaigrette and PistachiosCarrot Salad with Coriander Vinaigrette and PistachiosCarrot Salad with Coriander Vinaigrette and PistachiosCarrot 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.

Recipe by Laura / A Beautiful Plate on June 13, 2014

Prep time: PT30M

Cook time: PT10M

Total time: PT40M

Rating

5 stars (1 reviews)

Keywords

carrot salad recipe, coriander vinaigrette recipe, grated carrot salad recipe

Ingredients

Categories

Cuisine

Steps

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutitrion

  1. Serving Size: 1 serving
  2. Calories: 204 kcal
  3. Carbohydrates: 11 g
  4. Protein: 1 g
  5. Fat: 18 g
  6. Saturated Fat: 3 g
  7. Sodium: 214 mg
  8. Sugar: 4 g
  9. Unsaturated Fat: 15 g

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