Carrot Salad with Yogurt and Coriander
A fresh and crunchy salad featuring thinly sliced carrots and radishes, topped with toasted walnuts and a creamy yogurt-coriander dressing. The perfect balance of sweet, tangy, and nutty flavors.
Ingredients
- •1 cup walnut halves
- •1 tablespoon grapeseed or vegetable oil
- •2 teaspoons sugar
- •1 to taste Kosher salt Freshly ground black pepper
- •½ cup whole or 2% Greek yogurt
- •2 tablespoons Sherry vinegar
- •1 teaspoon honey
- •¼ teaspoon ground coriander
- •1 pound small carrots
- •6 medium radishes
- •2 whole scallions
- •thinly sliced on a sharp diagonal
Cooking Instructions
- 1.
Preheat oven to 375°. Toss walnuts and oil on a rimmed baking sheet. Bake until walnuts are lightly toasted and fragrant, 6-8 minutes. Immediately sprinkle with sugar and season with salt and pepper; toss to coat. Let cool.
8 min
- 2.
DO AHEAD: Walnuts can be toasted 1 day ahead. Store airtight at room temperature.
- 3.
Whisk yogurt, vinegar, honey, and coriander in a small bowl. Season with salt and pepper.
5 min
- 4.
DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
- 5.
Place carrots in a colander set in a bowl of ice water. Let sit until carrots start to curl, about 2 minutes. Lift colander from water and drain carrots well; pat dry.
2 min
- 6.
Combine carrots, radishes, scallions, and dressing in a large bowl and toss to coat. Divide among plates; sprinkle with walnuts.
5 min
