• 23 Ratings

Cumin and cayenne give this bright orange salad its bite.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Spread pistachios on a rimmed baking sheet; toast in oven until fragrant, 8 to 10 minutes. Let cool; coarsely chop.

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  • In a large saucepan of boiling salted water, cook carrots until crisp-tender, 5 to 7 minutes, adding raisins during last minute of cooking. Drain in a colander; rinse under cold water until cool.

  • In a medium bowl, whisk together lemon juice, garlic, cumin, paprika, cinnamon, and cayenne; season with salt and pepper. Whisking constantly, slowly add olive oil.

  • Add carrots, pistachios, and cilantro to dressing; toss to combine.

Cook's Notes

Prepare this salad and store in the refrigerator, without the cilantro and pistachios, up to 2 days ahead.

Reviews

23 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1