INGREDIENTS
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1/4 cup unsalted, shelled pistachios
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3/4 teaspoon coriander seeds
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1/2 garlic clove, finely minced
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3 tablespoons fresh lemon juice
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1/4 teaspoon red pepper flakes
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1/3 cup olive oil
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salt
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1 lb. carrots, peeled and coarsely grated (or julienned)
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1 cup fresh cilantro leaves