Carrot Salad with Yogurt and Coriander

Carrot Salad with Yogurt and Coriander {Apartment 302}

This salad.  Mind = blown.  It wouldn’t have happened if I hadn’t made my weekly trek to the Calgary Farmer’s Market (pretty much my favourite place on Earth).  Meandering through isles of sweet potatoes, leafy greens and onions, I came across these beautiful orange, yellow and purple carrots.  Just like on TV!!!  I bought them.  How could I not?  Purple carrots!  When I got home and the carrot induced excitement had worn off, I plopped down on the couch and started flipping through the latest issue of Bon Appétit magazine.  And wouldn’t you know it, a recipe for a Carrot Salad with Yogurt and Coriander… featuring COLOURED CARROTS!  The clouds parted, the stars aligned, I was meant to make this salad.  And what a delicious, crisp, fresh salad full of Farmer’s Market goodies it was!  Oh, and it is mega pretty.  Bonus!

Carrots {Apartment 302}

Carrot Salad with Yogurt and Coriander

From Bon Appétit

Serves 6

  • 1 cup walnut halves
  • 1 Tbsp vegetable oil
  • 2 tsp sugar
  • kosher salt and freshly ground black pepper
  • 1/2 cup Greek yogurt
  • 2 Tbsp Sherry vinegar (Red Wine vinegar would be the next best choice)
  • 1 tsp honey
  • 1/4 tsp groung coriander
  • 1 lb. small carrots, scrubbed, very thinly sliced on a mandoline
  • 6 medium radishes, cut into thin wedges
  • 2 scallions, thinly sliced on a sharp diagonal
  1. Preheat oven to 375°F.  Toss walnuts with oil on a rimmed baking sheet.  Bake until lightly toasted and fragrant, about 6-8 minutes.  Immediately sprinkle with sugar and season with salt and pepper; toss to coat.  Let cool.  These can be made up to a day ahead.  Store in an airtight container at room temperature.
  2. Whisk yogurt, vinegar, honey and corainder in a small bowl.  Season with salt and pepper.  Dressing can be made a day ahead.  Cover and chill until serving.
  3. 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.
  4. Combine carrots, radishes, scallions, and dressing in a large bowl and toss to coat.  Divide among plates and sprinkle with walnuts.

Carrot Salad with Yogurt and Coriander {Apartment 302}


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