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Carrot Salad with Coriander Vinaigrette and Pistachios

Rita Sodi and Jody Williams
  • minutes
  • Serves 4

INGREDIENTS

1 lb

Carrots

1 cup

Cilantro leaves with, fresh stems tender

1/2

Garlic clove

3 tbsp

Lemon juice, fresh

3/4 tsp

Coriander seeds

1

Kosher salt

1/4 tsp

Red pepper flakes

1/3 cup

Olive oil

1/4 cup

Pistachios, unsalted raw