Carrot and Pistachio Slaw

1. 1

   Preheat the oven to 350 degrees F. Add the apricots to a small saucepan and cover with water.

2. 2

   Bring to a rapid simmer, then turn off the heat and let the apricots slightly soften, 3 to 5 minutes; strain and set aside.

3. 3

   Spread the pistachios on a rimmed baking sheet and toast until lightly browned and fragrant, 7 or 8 minutes; set aside.

4. 4

   Whisk the oil and vinegar in a medium bowl.

5. 5

   Shred the carrots on the large holes of a box grater.

6. 6

   You can control the size of the shreds by changing the angle of the carrot; a more severe angle will create longer slices, whereas holding the carrot perpendicular to the holes will yield shorter, choppier pieces.

7. 7

   Add the carrots and softened apricots to the dressing, season with salt and pepper and toss thoroughly to combine.

8. 8

   Refrigerate the salad, covered, until the vinaigrette has been absorbed, up to 2 hours.

9. 9

   Chop the pistachios and add to the salad just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.