Carrot Salad with Coriander Vinaigrette and Pistachios

BON APPÉTIT(1)
Jo LeRoy: "It was good, but not as good as getting this sala…" Read More
9Ingredients
Seconds
250Calories

Ingredients

US|METRIC
  • 1/4 cup raw pistachios (unsalted, shelled)
  • 3/4 teaspoon coriander seeds
  • 1/2 garlic clove (finely grated)
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon crushed red pepper flakes
  • 1/3 cup olive oil
  • kosher salt
  • 1 pound carrots (peeled, julienned or coarsely grated)
  • 1 cup cilantro leaves (fresh, with tender stems)
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    NutritionView More

    250Calories
    Sodium12% DV280mg
    Fat34% DV22g
    Protein6% DV3g
    Carbs5% DV15g
    Fiber16% DV4g
    Calories250Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol
    Sodium280mg12%
    Potassium490mg14%
    Protein3g6%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate15g5%
    Dietary Fiber4g16%
    Sugars7g14%
    Vitamin A390%
    Vitamin C25%
    Calcium6%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Jo LeRoy a year ago
    It was good, but not as good as getting this salad off the menu at Buvette. I julienned the carrots by hand; I would try to use a mandoline or food processor next time to get the carrots finer, and that might help recapture what I remembered from the restaurant.

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