Combine the California Raisins, garlic, vinegar and marinate for 60 minutes.
Remove and discard the garlic from the California Raisin mixture. Add the carrots, beets, pistachios, parsley, mint leaves, lemon juice, red pepper flakes and season with salt and pepper; toss to combine. Add in the oil and toss gently.
Use a mandolin to ensure uniformity of the cut vegetables.
Keep parsley and mint with ends in water until ready to use. This will keep them fresh.
This salad can be eaten as a snack or served as a side dish.
Jicama, cucumber or cabbage as well as a combination of root vegetables that stand out for their colours can be used as alternatives.
Ingredients
Directions
Combine the California Raisins, garlic, vinegar and marinate for 60 minutes.
Remove and discard the garlic from the California Raisin mixture. Add the carrots, beets, pistachios, parsley, mint leaves, lemon juice, red pepper flakes and season with salt and pepper; toss to combine. Add in the oil and toss gently.
Use a mandolin to ensure uniformity of the cut vegetables.
Keep parsley and mint with ends in water until ready to use. This will keep them fresh.
This salad can be eaten as a snack or served as a side dish.
Jicama, cucumber or cabbage as well as a combination of root vegetables that stand out for their colours can be used as alternatives.