Carrot Salad with Yogurt and Coriander

Name: Carrot Salad with Yogurt and Coriander
Yield: 4 servings
Ingredients: 1 1 cup walnut halves; 1 1 tablespoon grapeseed or vegetable oil; 1 2 teaspoons sugar; 1 Kosher salt Freshly ground black pepper; 1 1/2 cup whole or 2% Greek yogurt; 1 2 tablespoons Sherry vinegar; 1 1 teaspoon honey; 1 1/4 teaspoon ground coriander; 1 1 pound small carrots, assorted colors if desired, scrubbed, very thinly sliced lengthwise on a mandoline; 1 6 medium radishes, cut into thin wedges; 1 2 scallions; 1 thinly sliced on a sharp diagonal

From the kitchen of Carly

Wafer-thin carrot ribbons tossed with peppery radishes and a coriander-spiked yogurt dressing, then finished with candied walnuts that add just the right crunch. Bright, clean, and surprisingly substantial.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 cup walnut halves
11 tablespoon grapeseed or vegetable oil
12 teaspoons sugar
1Kosher salt Freshly ground black pepper
11/2 cup whole or 2% Greek yogurt
12 tablespoons Sherry vinegar
11 teaspoon honey
11/4 teaspoon ground coriander
11 pound small carrots, assorted colors if desired, scrubbed, very thinly sliced lengthwise on a mandoline
16 medium radishes, cut into thin wedges
12 scallions
1thinly sliced on a sharp diagonal

Instructions

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.
DO AHEAD: Walnuts can be toasted 1 day ahead. Store airtight at room temperature.
Whisk yogurt, vinegar, honey, and coriander in a small bowl. Season with salt and pepper.
DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
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.
Combine carrots, radishes, scallions, and dressing in a large bowl and toss to coat. Divide among plates; sprinkle with walnuts.