Steps:
- Preheat over to 350. Toast pistachios 6-8 minutes until golden brown, tossing occasionally. Let cool & coarsely chop. Toast coriander in dry skillet over medium heat until fragrant, about 1 minute. Cool & coarsely chop. Whisk garlic, lemon juice, red pepper, coriander in large bowl, then whisk in oil & season with salt. Add carrots, toss and let sit 30 minutes. Toss with cilantro and pistachios just before serving. Can be made 1 day ahead.
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