Carrot Salad With Yogurt And Coriander Recipes

CARROT SALAD WITH YOGURT AND CORIANDER

Steps:

• 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 yogurt, 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, scallions, and dressing in a large bowl and toss to coat. Divide among plates; sprinkle with walnuts.

SPICE-ROASTED RAINBOW CARROT SALAD WITH HERBED YOGURT DRESSING

Steps:

• Combine the carrots, 3 tablespoons of the olive oil, ginger, salt, coffee and coriander in a large bowl and toss to coat the carrots thoroughly. Spread in a single layer on an aluminum foil-lined baking sheet, being sure not to crowd them.
• Roast until the carrots are tender and browned around the edges, about 25 minutes, tossing halfway through. Remove from the oven and cool slightly on the baking sheet.
• Whisk together the lime zest and juice and the remaining 3 tablespoons olive oil in a large bowl. Add the carrots and toss to coat with the dressing.
• Spread the Herbed Yogurt Dressing onto the base of a serving platter. Arrange the carrots on top of the yogurt and sprinkle with the almonds and tender carrot tops. Serve immediately.
• Combine the yogurt, chives, dill, salt and hot sauce in a bowl and mix well. Cover and refrigerate until you're ready to serve. Makes 1 cup.

FRESH GINGER CARROT SALAD

Steps:

• Drain crushed pineapple, reserving 3 tablespoons juice. In a bowl, combine the pineapple, carrots, raisins, coconut and walnuts. Combine the yogurt, ginger and reserved pineapple juice. Pour dressing over carrot mixture; toss gently to coat. Refrigerate for at least 1 hour.

WABBIT-APPROVED CARROT RAISIN SALAD

Steps:

• Mix yogurt and pineapple in a bowl until blended; fold in carrots and raisins.

ROASTED CARROTS WITH CILANTRO YOGURT AND PEANUTS

Steps:

• Heat oven to 400 degrees. Make the carrots: In a large bowl, toss the carrots with the olive oil. Season well with salt and pepper, add the dried coriander, and toss the mixture to evenly coat. Place the carrots cut-side down on a rimmed baking sheet and roast, flipping about halfway through, until the carrots are golden brown and tender, about 25 to 30 minutes. Allow to cool slightly.
• While the carrots roast, make the cilantro yogurt: In a medium bowl, combine the Greek yogurt, cilantro, ground coriander, lime juice and Aleppo pepper or red-pepper flakes, if using. Stir well to combine and salt to taste.
• Spread the cilantro yogurt on the bottom of a plate or platter and arrange roasted carrots on top. Scatter peanuts and scallions on top, and finish with flaky salt and a squeeze of lime juice, if using.

CARROT SALAD WITH YOGURT AND CORIANDER

Steps:

• Preheat oven to 375*. Toss walnuts and oil together. Bake until lightly toasted and fragrant (5-7 min). Immediately sprinkle with sugar and season with salt and pepper; toss to coat. Let cool. Whisk yogurt, vinegar, honey, salt, pepper and coriander until smooth. Cover and chill. Place carrots in colander set in a bowl of ice water. Let sit until carrots start to curl (~ 2 min) lift colander and drain well; pat dry. Combine carrots, radishes, scallions and dressing in large bowl, toss to coat. Divide on plates and sprinkle with walnuts

CARROT SALAD WITH CUMIN AND CORIANDER

Steps:

• Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
• To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.

CURRIED CARROT SALAD WITH NONFAT YOGURT

Steps:

• Whisk first 5 ingredients in large bowl. Add carrots and currants; toss to coat. Season to taste with salt and pepper.

CARROT SALAD WITH GINGER

Steps:

• Mix carrots, raisins, orange juice, and candied ginger together in a large bowl. Cover the bowl with plastic wrap and refrigerate until flavors blend, 30 minutes to overnight.

YOGURT CARROT CUCUMBER SALAD

Steps:

• Wash and trim cucumber, and julienne in a food processor. Julienne carrots. Squeeze out the liquid from vegetables, and discard it. Add vegetables to serving bowl.
• Mince garlic, and stir into vegetables with yogurt.