Carrot Salad With Yogurt And Coriander Recipe

Name: Carrot Salad With Yogurt And Coriander
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 pound 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

Servings: persons

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
1 pound 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

1
Preheat oven to 375u00b0. 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.
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.
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.
6
Combine carrots, radishes, scallions, and dressing in a large bowl and toss to coat. Divide among plates; sprinkle with walnuts.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup walnut halves, 1 tablespoon grapeseed or vegetable oil, 2 teaspoons sugar, Kosher salt Freshly ground black pepper, and more.

Yes, Carrot Salad With Yogurt And Coriander falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Carrot Salad With Yogurt And Coriander

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions