Orange, Carrot, and Beet Slaw - alive magazine

Ingredients

• 2 garlic cloves, smashed
• 1/2 cup (125 mL) golden raisins or currants
• 1/4 cup (60 mL) white wine vinegar
• 1/2 cup (125 mL) shelled raw pistachios
• 2 oranges, peeled and cut into thin rounds or segments
• 6 medium carrots, peeled and cut into matchsticks
• 1 medium yellow beet, peeled and cut into matchsticks
• 1 medium red beet, peeled and cut into matchsticks
• 1/3 cup (80 mL) fresh flat-leaf parsley leaves
• 1/4 cup (60 mL) fresh mint leaves
• 2 Tbsp (30 mL) orange juice
• 1 Tbsp (15 mL) lemon juice
• 1/4 tsp (1 mL) red pepper flakes
• 1/4 tsp (1 mL) salt
• Freshly ground black pepper
• 1/4 cup (60 mL) extra-virgin olive oil