Carrot and Beet Slaw with Pistachios and Raisins


  • 2 garlic cloves, crushed

  • ¾ cup golden raisins

  • ¼ cup white wine vinegar

  • 6 medium carrots (about 1 lb.), peeled, julienned

  • 2 medium beets (any color; about 1 lb.), peeled, julienned

  • ½ cup (packed) fresh flat-leaf parsley leaves

  • ¼ cup (packed) fresh mint leaves

  • 3 Tbsp. fresh lemon juice

  • ½ tsp. crushed red pepper flakes

  • Kosher salt and freshly ground black pepper

  • ⅓ cup extra-virgin olive oil

  • ¾ cup unsalted, shelled raw pistachios


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

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

  • 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.


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