Carrot and Beet Slaw

  • 2
  • 1 cup unsalted pistachios,
  • 3 garlic cloves , cracked
  • 1 cup raisins
  • 7 carrots julienned
  • 3/4 cup chopped parsley
  • 1/4 cup mint leaves
  • 4 Tbsp lemon juice
  • 1 tsp red pepper flakes
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • Salt and pepper

Toast pistachios in a Sauté pan over medium heat until golden brown. Crush pistachios in to smaller pieces and set aside. Combine raisins, garlic, and vinegar In a large bowl and marinate for two hours . Remove garlic from the vinegar mixture and add in carrots, beets, pistachios, parsley, mint, lemon juice , pepper flakes, and olive oil. Toss all ingredients lightly, season with salt and pepper.