Carrot Salad w/Yogurt, Pickled Raisins, and Pistachios

Name: Carrot Salad w/Yogurt, Pickled Raisins, and Pistachios
Ingredients: 1 bunch or 6 carrots (1½ lb | 680 g) of various colors, scrubbed and cut into long sticks or batons; ¼ cup (60 ml) olive oil; ½ cup (120 ml) brown sugar–vinegar sauce or ¼ cup (50 g) brown sugar and ¼ cup (60 ml) apple cider vinegar; ½ cup (120 ml) brown sugar–vinegar sauce or ¼ cup (50 g) brown sugar and ¼ cup (60 ml) apple cider vinegar; 1 cup (140 g) raisins; ½ cup (120 ml) brown sugar–vinegar sauce or ¼ cup (50 g) brown sugar and ¼ cup (60 ml) apple cider vinegar; ½ cup (120 g) yogurt; ½ cup (70 g) pistachios, toasted and crushed or roughly chopped; 1 bunch cilantro (1 oz | ½ cup | 30 g), roughly chopped, with stems if they are tender; Salt and freshly ground black pepper; Salt and freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

I like this dish to have some chew, so I cut the carrots into long batons. If you need to feed more people, shave the carrots with a vegetable peeler or grate for a fluffier dish. If you are using Greek yogurt, dot it over the finished salad; if using regular plain yogurt, drizzle it. For a vegan option use a nondairy yogurt or skip it.

Ingredients

Preserve
Side dish
Gluten-free
Vegetarian

Ingredients

Method