Carrot, Herb and Pistachio Salad – Hannah Romanowsky

Ingredients

• 4 cups carrots (grated on cone #2)
• 1 bunch mint, finely chopped
• 1 bunch dill, finely chopped
• 2 Tbs lemon juice
• 3 Tbs olive oil
• 1 Tbs pomegranate molasses
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 2 1/2 Tbs pistachios, roughly chopped