Carrot and Beet Slaw with Pistachios and Raisins

Yield Makes 6 servings

  • 3/4 cup unsalted, shelled raw pistachios
  • 2 garlic cloves, crushed
  • 3/4 cup golden raisins
  • 1/4 cup white wine vinegar
  • 6 medium carrots (about 1 pound), peeled, julienned
  • 2 medium beets (any color; about 1 pound), peeled, julienned
  • 1/2 cup (packed) fresh flat-leaf parsley leaves
  • 1/4 cup (packed) fresh mint leaves
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon crushed red pepper flakes
  • Kosher salt, freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  1. Preheat oven to 350°F. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6-8 minutes.
  2. Let cool; coarsely chop.
  3. Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.
  4. 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.