Ingredients
1/4 cup unsalted, shelled raw pistachios
3/4 tsp coriander seeds
1/2 garlic clove, finely grated
3 Tbsp lemon juice
1/4 tsp red pepper flakes
1/3 cup olive oil
kosher salt
1 lb carrots, peeled, julienned or coarse grated
1 cup fresh cilantro stems
Preparation
Preheat over to 350. Toast pistachios 6-8 minutes until golden brown, tossing occasionally. Let cool & coarsely chop.
Toast coriander in dry skillet over medium heat until fragrant, about 1 minute. Cool & coarsely chop.
Whisk garlic, lemon juice, red pepper, coriander in large bowl, then whisk in oil & season with salt. Add carrots, toss and let sit 30 minutes. Toss with cilantro and pistachios just before serving.
Can be made 1 day ahead.
