1. Preheat the oven to 350 degrees.
2. On a small, rimmed baking sheet, spread pistachios evenly and toast for 5 to 7 minutes, or until fragrant. Set aside to cool.
In a small bowl, whisk together olive oil, sherry vinegar, lemon juice, garlic powder, cumin, coriander, paprika and salt, and set aside.
Using a vegetable peeler, shave carrots into thin ribbons.
In a large salad bowl, combine carrot ribbons, toasted pistachios and parsley, and toss with dressing.
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