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Bon Appétit

Carrot and Beet Slaw with Pistachios and Raisins

By Joshua McFadden

4.9

(9)

McFadden always dresses his salads with the acidic components first so the produce can absorb some of those flavors before being coated with oil.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

3/4 cup unsalted, shelled raw pistachios
2 garlic cloves, crushed
3/4 cup golden raisins
1/4 cup white wine vinegar
6 medium carrots (about 1 pound), peeled, julienned
2 medium beets (any color; about 1 pound), peeled, julienned
1/2 cup (packed) fresh flat-leaf parsley leaves
1/4 cup (packed) fresh mint leaves
3 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper flakes
Kosher salt, freshly ground pepper
1/3 cup extra-virgin olive oil

Preparation

  1. Step 1

    Preheat oven to 350°F. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6-8 minutes. Let cool; coarsely chop.

    Step 2

    Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.

    Step 3

    Remove garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.

TagsSlawSaladPistachioNutCarrotRoot VegetableVegetableBeetParsleyHerbs & SpicesRaisinDried FruitFruitSideLunchDinnerGluten FreeDairy FreeVeganVegetarianOven BakeBon Appétit
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