Carrot Salad With Coriander Vinaigrette And Pistachios Food

CARROT SALAD WITH CORIANDER VINAIGRETTE AND PISTACHIOS

Carrot Salad with Coriander Vinaigrette and Pistachios image

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.

Provided by Laura / A Beautiful Plate

Categories Salads

Time 40m

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : ServingSize 1 serving, Calories 204 kcal, Carbohydrate 11 g, Protein 1 g, Fat 18 g, SaturatedFat 3 g, Sodium 214 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 15 g

CARROT SALAD WITH CORIANDER VINAIGRETTE & PISTACHIOS

CARROT SALAD WITH CORIANDER VINAIGRETTE & PISTACHIOS image

Categories Salad Carrot

Number Of Ingredients 9

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

Steps:

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.

MINTY CARROT, PISTACHIO & FETA SALAD

Minty carrot, pistachio & feta salad image

A vegetarian side salad with cumin-roasted carrots, chickpeas, mint, nuts, spinach and salty cheese - great with Moroccan food

Provided by Cassie Best

Categories Dinner, Side dish

Time 50m

Number Of Ingredients 10

Ingredients

2 tbsp olive oil , plus a little extra for drizzling
500g carrot , halved and cut into chunks
400g can chickpea , drained and rinsed
2 tsp ground cumin
juice ½ lemon
1 tbsp clear honey
small bunch mint , chopped
2 big handfuls spinach
100g bag shelled pistachio , roughly chopped
200g pack feta cheese , crumbled

Steps:

Heat oven to 200C/180C fan/gas 6. Tip 1 tbsp of the oil, the carrots, chickpeas and cumin onto a baking tray, season and toss to coat. Roast for 30 mins or until the carrots are tender.
Mix together the lemon juice, honey and remaining oil, then pour all over the roasted carrots and chickpeas. Leave to cool. You can chill the salad at this stage, for up to 1 day; just bring it out of the fridge 1 hr before serving.
Mix through the mint, spinach leaves and pistachios, and check the seasoning. Scatter the feta over and drizzle with a little extra oil.

Nutrition Facts : Calories 307 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1.6 milligram of sodium

More about "carrot salad with coriander vinaigrette and pistachios food"

CARROT SALAD WITH CORIANDER VINAIGRETTE AND PISTACHIOS

Web 2014-04-22 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 …
From bonappetit.com
3.9/5 (47)
Author Rita Sodi And Jody Williams
Servings 4
Estimated Reading Time 1 min

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.

Carrot Salad With Coriander Vinaigrette And Pistachios Food

CARROT SALAD WITH CORIANDER VINAIGRETTE AND PISTACHIOS

CARROT SALAD WITH CORIANDER VINAIGRETTE & PISTACHIOS

MINTY CARROT, PISTACHIO & FETA SALAD

A vegetarian side salad with cumin-roasted carrots, chickpeas, mint, nuts, spinach and salty cheese - great with Moroccan food

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