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Toast Pistachios-
Preheat oven to 350°. Toast pistachios on a rimmed baking sheet or
sheet of aluminum foil,
tossing occasionally until golden brown, 6–8 minutes. Let cool. Chop
coarsely. Toasted
pistachios can be made ahead and stored in refrigerator in a tightly
sealed container.
Toast coriander seed-
Toast coriander seed in a small dry skillet over medium heat, tossing
often, until fragrant,
about 1 minute. Cool. Chop coarsely, grind in spice mill or crush with
a mortar and pestle.
Prepare dressing-
Whisk garlic, lemon juice, red pepper flakes, and crushed coriander
seed in a large bowl.
Whisk in oil. Season to taste with salt.
Prepare carrots-
Combine carrots and dressing, toss and let sit at least 30 minutes.
Carrots and dressing
can be made up to one day ahead. Cover and chill.
Prepare salad-
Toss carrots with cilantro and pistachios just before serving.
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