Originally found on A Beautiful Plate.
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Carrot Salad with Coriander Vinaigrette and Pistachios
This is a delicious side salad that is packed with flavor.
Instructions
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.
Recipe originally found in Cooking Light magazine 11.17
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Maple Caraway Brussels Sprouts
A warm side dish perfect to go with a roast.
Instructions
Heat 1 1/2 tsp butter, oil, thyme, and caraway in a skillet. (I used a cast iron). Once butter is melted add brussels sprouts. Cook 6-7 minutes until browned.
Remove from pan and set aside. Use the rest of the butter and add garlic and onions. Saute until tender. Add Brussels Sprouts back in and stir in syrup, vinegar, mustard. Salt and pepper to taste.
Adapted from Cookin Canuck
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Mexican Slaw with Mango, Avocado and Cumin Dressing
A refreshing slaw that is a perfect side dish.
Instructions
In a bowl place the cabbage, mango and avocado.
Mix the ingredients for the dressing.
Pour onto slaw mixture and toss. I used my hands.
Ready to serve.
[amd-zlrecipe-recipe:3]
Adapted from Cucumber Honeydew Salad with Feta found on Better Homes and Garden.
