A simple and healthy grated carrot salad tossed with a coriander vinaigrette, toasted pistachios, and fresh cilantro leaves.

Carrot Salad with Coriander Vinaigrette and Pistachios

Salads are probably one of the easiest things to mess around with in the kitchen—and yet, I’ve been in a major salad rut lately.

I’m almost embarrassed to admit how long it has been since I mixed up our regular salad routine at home. This kale Caesar salad being the exception to the rule.

Fresh Carrots with Greens

You see, Connor and I eat one with practically every meal, but they are super basic and I’ve definitely gotten lazy about them lately.

Give me some spring mix, my favorite homemade vinaigrette, cherry tomatoes, spring onions, and the occasional Persian cucumber from Trader Joe’s and I’m good. Bored, but good.

Is it possible to be bored of your own food cravings? Because I totally am.

PistachiosGrated Carrot in Food Processor

Long story short, I’ve been slowly trying to climb out of this salad rut of mine for a while.

So when I spotted this carrot salad with coriander vinaigrette and pistachios in a recent issue of Bon Appetit magazine, I was immediately intrigued.

It was different, full of texture, and the polar opposite of my normal salad routine. Not a lettuce leaf in sight guys.

Carrot Salad with Coriander Vinaigrette and Pistachios

The base of the salad is coarsely grated or julienned carrot. I try to avoid mandolines as often as possible (they still terrify me), so if you have a food processor with a feeding tube and coarse grating disc, I definitely recommend going that route.

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.

This is tossed together with the grated carrots and allowed to sit for 30 minutes or so, before adding chopped pistachios and lots of fresh cilantro. If you are a cilantro hater, this salad is definitely not for you! If you’re a cilantro lover, this salad is your new best friend.

Carrot Salad with Coriander Vinaigrette and Pistachios

Carrot Salad with Coriander Vinaigrette and Pistachios

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Yield: 4 Servings
Prep: 30 minutes
Cook: 10 minutes
Total: 40 minutes
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!
Recipe from May 2014 issue of Bon Appetit.
Serving: 1serving, Calories: 204kcal, Carbohydrates: 11g, Protein: 1g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 15g, Sodium: 214mg, Fiber: 4g, Sugar: 4g
Author: Laura / A Beautiful Plate
Course: Salads
Cuisine: American