Carrot Salad with Yogurt and Coriander - Northern Michigan's News Leader

1 cup walnut halves
1 Tbsp. grape seed or vegetable oil
2 tsp. sugar
kosher salt and freshly ground black pepper
½ cup whole or 2% Greek yogurt
2 Tbsp. Sherry vinegar
1 tsp. honey
¼ tsp. ground coriander
1 lb small carrots, assorted colors if desired, scrubbed, very thinly sliced lengthwise on a mandolin
6 medium radishes, cut into thin wedges
2 scallions, thinly sliced on a sharp diagonal

Preheat oven to 375 degrees. 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.