Carrot Salad with Coriander and Pistachios

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This recipe is from the May, 2014 Bon Appetit magazine. I toasted pistachios and coriander seeds, chopped them and added them to shredded carrots and torn cilantro leaves. The dressing is fresh-squeezed lemon juice with olive oil, shredded garlic, salt and red pepper flakes. The salad is light, refreshing, and very nutritious, as well as delicious.

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