Ingredients
6 cups julienned carrots (about 9 ounces)4 medium Fuji, Gala or other sweet apples, julienned1/4 cup lemon juice2 tablespoons sugar1-1/2 teaspoons ground cinnamon1 cup chopped pistachios, dividedDash salt
Preparation
In a large bowl, combine the first five ingredients. Add 1/2 cup pistachios; toss to combine. Season with salt to taste. Refrigerate, covered, until serving. Just before serving, sprinkle with remaining 1/2 cup pistachios.
