Chopped Carrot Salad with Mint, Pistachios, and Pomegranate Seeds

Name: Chopped Carrot Salad with Mint, Pistachios, and Pomegranate Seeds
Yield: Serves 4 to 6
Ingredients: 3/4 cup, shelled pistachios, toasted; 1/4 cup, extra-virgin olive oil; 3 tablespoons, lemon juice; 1 tablespoons, honey; , Salt and pepper; 1/2 teaspoon, smoked paprika; 1/8 teaspoon, cayenne pepper; 1 pound, carrots, trimmed and cut into 1-inch pieces; 1 cup, pomegranate seeds; 1/2 cup, minced fresh mint

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By Andrew Janjigian

Appears in Cook's Illustrated January/February 2018

SERVES4 to 6

TIME20 minutes

has video

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 no...

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