Carrot salad with yogurt and coriander
Delight in a zesty combination of freshly grated carrots, tangy yogurt, and aromatic coriander in this refreshing salad. Perfect for a light and flavorful meal!
Ingredients:
- 1 cup walnut halves
- 1 tablespoon grapeseed or vegetable oil
- 2 teaspoons sugar
- Kosher salt Freshly ground black pepper
- 1/2 cup whole or 2% Greek yogurt
- 2 tablespoons Sherry vinegar
- 1 teaspoon honey
- 1/4 teaspoon ground coriander
- 450g small carrots, assorted colors if desired, scrubbed, very thinly sliced lengthwise on a mandoline
- 6 medium radishes, cut into thin wedges
- 2 scallions, thinly sliced on a sharp diagonal
Instructions:
- Preheat the oven to 375°. Mix walnuts and oil on a baking sheet with edges. Bake until walnuts are lightly browned and give off a pleasant smell, for about 6-8 minutes. Right away, add sugar and season with salt and pepper; mix well. Allow it to cool down.
- Prepare in advance: You can toast the walnuts a day ahead. Keep them in an airtight container at room temperature.
- Blend yogurt, vinegar, honey, and coriander in a small bowl. Season with salt and pepper.
- Prepare in advance: The dressing can be prepared a day ahead. Cover it and put in the fridge.
- Put carrots in a strainer placed in a bowl of ice water. Leave until carrots begin to curl, approximately 2 minutes. Take out the strainer from the water and drain the carrots properly; pat them dry.
- Mix carrots, radishes, scallions, and dressing in a big bowl and stir to coat them. Serve on plates; sprinkle with the toasted walnuts.
Summary:
- Calories: 1276 kcal
- Fat: 96 g
- Protein: 38 g
- Carbs: 83 g
- Potassium: 2131 mg
- Magnesium: 254 mg