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Carrot Salad with Yogurt, Pickled Raisins, and Pistachios

Photo by EE Berger

Photo by EE Berger

This delicious carrot salad recipe comes to us from our friend Abra’s new cookbook: Ruffage!

I like this dish to have some chew, so I cut the carrots into long batons. If you need to feed more people, shave the carrots with a vegetable peeler or grate for a fluffier dish. If you are using Greek yogurt, dot it over the finished salad; if using regular plain yogurt, drizzle it.

As a special treat, use code Imperfect2019 on for 20% off and free ground shipping! Valid through April 30, 2019.


  • 1 c raisins*

  • ¼ c brown sugar

  • ¼ c apple cider vinegar*

  • 6 carrots*, scrubbed and cut into long sticks or batons

  • ¼ c olive oil

  • Salt and freshly ground black pepper

  • ½ c pistachios*, toasted and crushed or roughly chopped

  • 1 bunch cilantro*, roughly chopped, with stems if they are tender

  • ½ c yogurt

    *Ingredient available to add to your Imperfect box


  1. Combine the raisins with the brown sugar and apple cider vinegar. Let sit for 10 minutes or so.

  2. Dress the carrots with the olive oil, a big pinch of salt, and a grind of black pepper. Combine with the raisins and their soaking liquid, pistachios, and cilantro. Taste and adjust the seasoning, adding an additional splash of vinegar if too sweet. Transfer to a serving platter and drizzle or dot with the yogurt.

Recipe Notes & Variations

For a vegan option, use a non dairy yogurt or skip it!

Excerpted with permission from Ruffage: A Practical Guide to Vegetables by Abra Berens (Chronicle, 2019) Text copyright © 2019 by Abra Berens. Image copyright © by EE Berger.