Using a skillet toast the pistachios until fragrant. Should be 5 minutes on low heat. Set aside.
Using same skillet toast the coriander seeds until fragrant 4-6 minutes. Coarsely chop and set aside.
In a small bowl or jar mix the garlic, lemon juice, red pepper, and olive oil. Mix well. Add coriander seeds and salt to taste.
Toss the grated carrots with the dressing and let sit for 30 minutes. Add the pistachios and cilantro and serve.