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How to Master Thanksgiving
Recipe
20 min

Chopped Carrot Salad with Mint, Pistachios, and Pomegranate Seeds

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Chopped Carrot Salad with Mint, Pistachios, and Pomegranate Seeds
Author: Andrew Janjigian

Recipe By Andrew Janjigian

Published on August 6, 2024

Forget about your grater, your peeler, and any preconceptions of what carrot salad should be. We've got something better.

Time

20 min

Yield

4 to 6

Why This Recipe Works

Finely chopping carrots in the food processor, instead of grating them by hand, produced a delicately crunchy, light-textured base for our carrot salad. The food processor broke down the carrots in seconds, and we saved even more time by not peeling the carrots; scrubbing them was sufficient, and the skins contributed a subtle but pleasant bitterness. We added bulk and contrasting flavor to the carrots with lots of fresh mint (chopped by hand to avoid overprocessing the leaves in the food processor), pomegranate seeds, and toasted pistachios. A bright dressing bound it all together.

Ingredients

¾ cup shelled pistachios, toasted
¼ cup extra-virgin olive oil
3 tablespoons lemon juice
1 tablespoons honey
Salt and pepper
½ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
1 pound carrots, trimmed and cut into 1-inch pieces
1 cup pomegranate seeds
½ cup minced fresh mint

Instructions

Cook along with these step-by-step instructions

step 1 imagestep 2 imagestep 3 imagestep 4 image
  1. Pulse pistachios in food processor until coarsely chopped, 10 to 12 pulses; transfer to small bowl. Whisk oil, lemon juice, honey, 1 teaspoon salt, ½ teaspoon pepper, paprika, and cayenne in large bowl until combined. Process carrots in now-empty processor until finely chopped, 10 to 20 seconds, scraping down sides of bowl as needed. Transfer carrots to bowl with dressing; add ½ cup pomegranate seeds, mint, and half of pistachios and toss to combine. Season with salt to taste. Transfer to serving platter, sprinkle with remaining pomegranate seeds and pistachios, and serve.
    Recipe Tip
    We prefer the convenience and the hint of bitterness that leaving the carrots unpeeled lends to this salad; just be sure to scrub the carrots well before using them.

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Chopped Carrot Salad with Mint, Pistachios, and Pomegranate Seeds

Recipe By Andrew Janjigian

Published on August 6, 2024

Time

20 min

Yield

4 to 6

Chopped Carrot Salad with Mint, Pistachios, and Pomegranate Seeds

Ingredients

¾ cup shelled pistachios, toasted¼ cup extra-virgin olive oil3 tablespoons lemon juice1 tablespoons honeySalt and pepper½ teaspoon smoked paprika⅛ teaspoon cayenne pepper1 pound carrots, trimmed and cut into 1-inch pieces1 cup pomegranate seeds½ cup minced fresh mint

Instructions

  1. Pulse pistachios in food processor until coarsely chopped, 10 to 12 pulses; transfer to small bowl. Whisk oil, lemon juice, honey, 1 teaspoon salt, ½ teaspoon pepper, paprika, and cayenne in large bowl until combined. Process carrots in now-empty processor until finely chopped, 10 to 20 seconds, scraping down sides of bowl as needed. Transfer carrots to bowl with dressing; add ½ cup pomegranate seeds, mint, and half of pistachios and toss to combine. Season with salt to taste. Transfer to serving platter, sprinkle with remaining pomegranate seeds and pistachios, and serve.
    Recipe Tip
    We prefer the convenience and the hint of bitterness that leaving the carrots unpeeled lends to this salad; just be sure to scrub the carrots well before using them.
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