Carrot Salad with Coriander Vinaigrette and Pistachios

Carrot Salad

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.

Raw Carrots

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.


Grated Carrots

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

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.

Salad rut be gone.

Carrot Salad with Coriander Vinaigrette and Pistachios

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  • 1/4 cup unsalted, shelled pistachios
  • 3/4 teaspoon coriander seeds
  • 1/2 garlic clove, finely minced
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup olive oil
  • salt
  • 1 lb. carrots, peeled and coarsely grated (or julienned)
  • 1 cup fresh cilantro leaves


  1. Preheat the oven to 350 degrees Fahrenheit. 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; chop coarsely.
  2. Toast the coriander seeds in a dry skillet, tossing frequently, until fragrant. Remove immediately from the heat. Coarsely chop and set aside.
  3. In a small bowl, whisk together the 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. Toss the grated (or julienned) carrot with the dressing and allow the mixture to sit for at least 30 minutes. Toss with the chopped pistachios and fresh cilantro leaves before serving.

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.

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