Carrot Salad with Kefir Coriander Dressing

Our Carrot Salad with Kefir Coriander Dressing is a lightened up summer salad that’s sure to be a hit at any weekend cookout!

Servings: 4 to 6

Ingredients

  • 1/2 cup Lifeway Honey Fig Low Fat Kefir
  • 1 cup walnut halves
  • 1 Tbsp vegetable oil
  • 2 tsp evaporated cane sugar or white sugar
  • 2 Tbsp Sherry vinegar
  • 1/4 tsp ground coriander
  • ½ tsp kosher salt
  • 1/8 tsp black pepper
  • 1 lbs. small carrots
  • 6 medium radishes
  • 2 scallions or spring onions
  • Kosher salt and freshly ground black pepper

Directions

  1. Toast walnuts: Toss walnuts with vegetable oil on a rimmed baking sheet. Bake at 375 for 6-8 minutes until walnuts are light brown and smell toasty.
  2. Remove from oven and sprinkle with sugar, salt and pepper and toss to coat. Set aside to cool.
  3. Make dressing: Whisk together kefir, vinegar, coriander, salt and pepper. Let the flavors mingle in the refrigerator for at least 15 minutes. The dressing and walnuts can be prepared a day ahead.
  4. Slice radishes into thin half moons and scallions into long, thin pieces on a deep diagonal.
  5. Make carrot ribbons by slicing thinly on a mandolin or by making strips with a peeler.
  6. Make an ice water bath and using a colander, submerge carrots in the ice water for about 4 minutes, until they start to curl, then strain and pat dry (this step helps the dressing stick!).
  7. Toss together carrots, radishes, green onions and dressing together. Top with candied walnuts.
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