The carrots are shocked in ice water after shaving to give them a wavy shape and slightly soften their crunch.
Ingredients
1 cup walnut halves
1 tablespoon grapeseed or vegetable oil
2 teaspoons sugar
Kosher salt Freshly ground black pepper
1/2 cup whole or 2% Greek yogurt
2 tablespoons Sherry vinegar
1 teaspoon honey
1/4 teaspoon ground coriander
1 pound small carrots, assorted colors if desired, scrubbed, very thinly sliced lengthwise on a mandoline
6 medium radishes, cut into thin wedges
2 scallions, thinly sliced on a sharp diagonal
Directions
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.
