Carrot Salad with Yogurt and Coriander
Carrot Salad with Yogurt and Coriander is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 375°.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
