Carrot Salad With Coriander Vinaigrette & Pistachios

• 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

1. Preheat over to 350. Toast pistachios 6-8 minutes until golden brown, tossing occasionally. Let cool & coarsely chop.
2. Toast coriander in dry skillet over medium heat until fragrant, about 1 minute. Cool & coarsely chop.
3. 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.
4. Can be made 1 day ahead.

unsalted, coriander seeds, garlic, lemon juice, red pepper, olive oil, kosher salt, carrots, cilantro stems

Taken from www.epicurious.com/recipes/member/views/carrot-salad-with-coriander-vinaigrette-pistachios-52857521 (may not work)