Step 1

Mix shredded vegetable blend, cranberries, and pistachios in a large bowl. (If not serving immediately, reserve pistachios to mix in later, just before serving, so they stay crunchy.)

Step 2

In a small bowl, whisk together all dressing ingredients until salt is dissolved and all ingredients are thoroughly mixed and smoothly emulsified.

Step 3

Pour dressing over salad and stir until combined.

Step 4

For a crunchier salad, serve immediately. Or, you can refrigerate this salad for a couple of hours or up to a day ahead, and the vegetables will soften a little (remember that the pistachios will stay crunchier if you don't add them until just before serving).