• ¼ cup unsalted, shelled raw pistachios
• ¾ teaspoon coriander seeds
• ½ garlic clove, finely grated
• 3 tablespoons fresh lemon juice
• ¼ teaspoon crushed red pepper flakes
• ⅓ cup olive oil
• Kosher salt
• 1/2 pound Red Dog Farm carrots, grated
• 1/2 pound Red Dog Farm Hakurei Turnips, grated
• 1 cup fresh cilantro leaves with tender stems

Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes. Let cool; coarsely chop. Toast coriander in a small dry skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; coarsely chop. Whisk garlic, lemon juice, red pepper flakes, and coriander in a large bowl, then whisk in oil; season with salt. Add carrots and Hakurei Turnips, toss, and let sit at least 30 minutes. Toss with cilantro and pistachios just before serving.