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Carrot Salad
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Item Description
Social media post with DIY carrot salad.
Ingredients:
• 1 cup walnut halves
• 1 tablespoon grapeseed oil
• 2 teaspoons sugar
• Kosher salt and freshly ground black pepper
• ½ cup Greek yogurt
• 2 tablespoons Sherry vinegar
• 1 teaspoon honey
• 1 drop Coriander essential oil
• 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
Directions:
1. Preheat oven to 375 degrees Fahrenheit.
Toss walnuts and oil on rimmed baking
sheet. Bake until walnuts are lightly
toasted and fragrant, 6–8 minutes.
Immediately sprinkle with sugar and
season and toss to coat.
2. Whisk yogurt, vinegar, honey, and Coriander essential oil in small bowl. Season
with salt and pepper. Cover and chill.
3. Place carrots in colander set in bowl of
ice water. Let sit until carrots start to
curl, about 2 minutes. Lift colander from
water and drain carrots; pat dry.
4. Combine carrots, radishes, scallions, and
dressing in large bowl and toss to coat;
sprinkle with walnuts
If you like these, please follow my contributor page
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Item Description
Social media post with DIY carrot salad.
Ingredients:
• 1 cup walnut halves
• 1 tablespoon grapeseed oil
• 2 teaspoons sugar
• Kosher salt and freshly ground black pepper
• ½ cup Greek yogurt
• 2 tablespoons Sherry vinegar
• 1 teaspoon honey
• 1 drop Coriander essential oil
• 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
Directions:
1. Preheat oven to 375 degrees Fahrenheit.
Toss walnuts and oil on rimmed baking
sheet. Bake until walnuts are lightly
toasted and fragrant, 6–8 minutes.
Immediately sprinkle with sugar and
season and toss to coat.
2. Whisk yogurt, vinegar, honey, and Coriander essential oil in small bowl. Season
with salt and pepper. Cover and chill.
3. Place carrots in colander set in bowl of
ice water. Let sit until carrots start to
curl, about 2 minutes. Lift colander from
water and drain carrots; pat dry.
4. Combine carrots, radishes, scallions, and
dressing in large bowl and toss to coat;
sprinkle with walnuts
If you like these, please follow my contributor page
