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Carrot Ribbon Salad
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Description
Thinly sliced carrots tossed in a tangy vinaigrette and topped with toasted pistachios.
Ingredients
- 5-½ pounds Carrots
- ¼ cups Chopped And Toasted Pistachios, For Topping
- FOR THE DRESSING:
- 4 Scallions, Sliced
- 3 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Honey
- 1 teaspoon Crushed Red Pepper Flakes
- 1 teaspoon Salt
- 5 Tablespoons Olive Oil
Preparation
Thinly slice carrots lengthwise (using a vegetable peeler or mandoline), or horizontally into thin coins. Place in a large bowl.
In a small bowl, make the dressing. Mix scallions, vinegar, honey, red pepper, salt, and olive oil.
Drizzle dressing over carrots and mix until evenly coated. Top with pistachios.
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