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Carrot Salad with Yogurt and Coriander

Evan Kleiman
  • minutes
  • Serves 6

INGREDIENTS

1 lb

Carrots, small

1/4 tsp

Coriander, ground

6

Radishes, medium wedges thin

2

Scallions

1 tsp

Honey

1

Kosher salt and freshly ground black pepper

2 tsp

Sugar

1 tbsp

Grapeseed or vegetable oil

2 tbsp

Sherry vinegar

1 cup

Walnut, halves

1/2 cup

Whole or 2% greek yogurt