Our Carrot Salad with Kefir Coriander Dressing is a lightened up summer salad that’s sure to be a hit at any weekend cookout! Featuring our incredible grassfed organic plain kefir, this is one salad that gives new life to carrots and salad dressings of all kinds. Give it a try!
Cultured Dairy: The Nutrition Benefits You Need to Know
With increasing research linking the correlation between probiotics, gut health, and immunity, it’s no secret that the integrity of our gut is vital to our health. Although additional factors such as stress, antibiotic usage, and individual health conditions can contribute to the condition of our gut, a focus on healthy food choices is one of the easiest ways to support the microbiome.
Several studies have shown a strong association between the gut-brain-microbiota. Probiotics introduced to the gut have been found to support immunity, improve allergies, and improve digestion.
Studies have shown that reduced diversity of healthy gut bacteria during early years is associated with an increase in food allergies during school-age years. In addition, kefir made from whole milk helps absorb key nutrients such as Vitamins A, D, E, and K. Vitamin K is important because it helps your bones absorb calcium. It’s important to know that kefir contains a special trio: vitamin D, K, and calcium – all three crucial elements to support bone health.
Servings: 4 to 6Ingredients
- 1/2 cup Plain Grassfed Kefir
- 1 cup raw walnut halves
- 1 tbsp. olive or avocado oil
- 2 tsp evaporated cane sugar or white sugar
- 2 Tbsp sherry or white wine 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
- 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.
- Remove from oven and sprinkle with sugar, salt and pepper and toss to coat. Set aside to cool.
- 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.
- Slice radishes into thin half moons and scallions into long, thin pieces on a deep diagonal.
- Make carrot ribbons by slicing thinly on a mandolin or by making strips with a peeler.
- 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!).
- Toss together carrots, radishes, green onions and dressing together. Top with candied walnuts.
