Meatless Monday: Carrot salad with yogurt and coriander

by Sarah Steimer

Without a doubt, the two best parts of this salad were the dressing and the walnuts. I saved leftover dressing for another salad and will definitely be making those extremely simple sugared walnuts again.

• 1/2 cup walnuts halves
• 1/2 tablespoon vegetable oil
• 1 teaspoon sugar
• salt and pepper
• 1/4 cup low-fat Greek yogurt
• 1 tablespoon Sherry vinegar (I substituted red wine vinegar)
• 1/2 teaspoon honey
• 1/8 teaspoon ground coriander
• 2 large carrots, scrubbed and sliced thin either with a peeler or mandoline
• 3 medium radishes, cut into thin wedges
• 1 scallion, sliced thin on a sharp diagonal
  

  Make sure the carrots are sliced very thin. A few of mine were too thick and would not curl.

Toss the walnuts with the vegetable oil on a rimmed baking sheet. Bake at 375 degrees for about 6-7 minutes, or until lightly toasted and fragrant. Add the sugar, along with a pinch of salt and pepper, immediately after the walnuts are removed from the oven. Toss to coat.

Whisk together the yogurt, vinegar, honey, coriander, and a pinch of salt and pepper.

Place the carrots in colander, set in a bowl of ice water. Let sit until the carrots begin to curl, 2-4 minutes. Remove from the water and let dry, patting lightly with a towel.

Combine the carrots, radishes and scallions. Toss with as much salad dressing as you would like (I didn’t use it all). Serve topped with the sugared walnuts.

Makes about 2-3 servings.

Recipe adapted from: Bon Appetit

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