Carrot Salad with Pistachios (Printable Version)
# What You’ll Need:
→ Base Ingredients
01 -
650g carrots (about 5-6 medium), shredded (approximately 6 cups)
02 -
1 tbsp fresh thyme
03 -
170g pomegranate seeds (about 1 cup)
04 -
50-60g shelled pistachios, roughly chopped (about 1/2 cup)
→ Dressing
05 -
2-3 tbsp extra virgin olive oil (30-45 ml)
06 -
1-1.5 tbsp honey (20-30 ml), or substitute pomegranate molasses or maple syrup
07 -
0.5-1 tbsp apple cider vinegar (7.5-15 ml), or substitute lemon juice
08 -
Pinch of salt
# Steps to Follow:
01 -
In a small bowl, whisk together the olive oil, honey, apple cider vinegar, and a pinch of salt. Keep in mind the saltiness of the pistachios when seasoning. This makes enough dressing to lightly coat the salad; increase quantities if preferred.
02 -
In a medium bowl, gently toss the shredded carrots with the fresh thyme and pomegranate seeds. Pour the dressing over and mix until evenly coated. Taste and adjust seasoning with additional salt or black pepper if needed.
03 -
For best flavor development, cover the salad and refrigerate for 1-2 hours before serving. Add the chopped pistachios just before serving to maintain their crunch.
# Additional Notes:
01 -
This vibrant salad can be prepared ahead of time and refrigerated, with flavors improving over time.
02 -
Add pistachios just before serving to prevent them from becoming soggy.