Categories: Sides

Ingredients

• 8 large rainbow carrots, peeled
• 4 green onions, trimmed
• 1 lime
• 1/2 Granny Smith apple, cored and cut into matchsticks
• 1/2 cup chopped pistachios
• 1/4 cup chopped fresh cilantro
• 3 tbsp olive oil
• 1 tbsp honey
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/8 tsp crushed red pepper

Directions

1. Heat a large cast-iron skillet over high heat. Add carrots; cook, turning occasionally, until charred on all sides, about 7 minutes. Let cool enough to handle; shred carrots into a large bowl.

2. Add green onion and lime to skillet; cook over high heat, turning occasionally, until charred on all sides, about 1 minute for green onion and 2 minutes for lime. Let cool enough to handle.

3. Zest and juice lime into bowl with carrots; chop green onion. Stir green onion, apple, pistachios, and cilantro into carrots.

4. In a small bowl, whisk together oil, honey, salt and pepper until smooth; stir into carrot mixture. Cover and refrigerate for at least 30 minutes before serving.

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