Carrot Salad with Yoghurt and Coriander

Ingredients for Carrot Salad with Yoghurt and Coriander

• 240ml walnut halves

• 1 tablespoon grapeseed or vegetable oil

• 2 cucharaditas de azúcar

• Kosher salt Freshly ground black pepper

• 120ml whole or 2% Greek yoghurt

• 2 cucharadas de vinagre de Jerez

• 1 cucharadita de miel

• 1/4 teaspoons ground coriander

• 450g small carrots, assorted colours if desired, scrubbed, very thinly sliced lengthwise on a mandoline

• 6 medium radishes, cut into thin wedges

• 2 spring onions, thinly sliced on a sharp diagonal

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 yoghurt, 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, spring onions, and dressing in a large bowl and toss to coat. Divide among plates; sprinkle with walnuts.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.