MAKES 2–4 SERVINGS
Pantry Essentials: NUTS, NATURAL SWEETENER
Can you like a salad just because it’s pretty? I mean, this salad also tastes good . . . but it sure is pretty. It’s got gorgeous orange carrot ribbons, the fresh herbs, and the little pale green pistachios. I’m not a fan of super-sweet salads, so I went pretty light with the maple syrup on the nuts. If you want a little more a sweetness, you can double the amount of maple syrup.
¾ cup raw shelled pistachios
1 tablespoon real maple syrup
Sea salt
3 tablespoons canned full-fat coconut milk
1 tablespoon apple cider vinegar, or to taste
1 tablespoon olive oil
1 teaspoon raw honey (or maple syrup if you don’t do honey)
1 tablespoon fresh lime juice, or to taste
5 carrots, shaved into ribbons
Handful of your favorite herb or herbs (I like mint and dill together)
Preheat the oven to 350 and line a baking sheet with parchment paper.
Combine the pistachios, maple syrup, and a pinch of salt. Spread them on the baking sheet and bake for 8 to 10 minutes, until they’re nice and brown. Set them aside to cool.
To make the dressing, whisk together the coconut milk and apple cider vinegar. Set it aside for 10 minutes and then whisk in the oil, honey, lime juice, and a pinch of salt. Taste and add more lime juice, vinegar, or salt if needed.
In a large bowl, toss the carrots, pistachios, and herbs together with the dressing. Use your hands to really dig in there and get everything blended together. Serve.