Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Shredded Carrot Salad with Coriander and Dill

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 3.60 out of 5)
Loading...
  • Author: thenewbaguette.com
  • Prep Time: 7 minutes
  • Total Time: 7 minutes
  • Yield: 4-6 servings 1x
  • Category: Salad
  • Method: n/a
  • Cuisine: Eastern European
  • Diet: Vegan

Description

This shredded carrot salad is an easy and light, 5-minute side dish. Featuring coriander seeds, dill, garlic, and vegan yogurt dressing.


Ingredients

Scale
  • 5 medium carrots (about 1 pound), peeled and grated (See Note)
  • 1/2 cup vegan Greek yogurt (like Anita’s or Cocojune)
  • 2 tablespoons minced dill
  • 2 tablespoons vegan mayo
  • 1 small garlic clove, crushed
  • 1 heaping teaspoon toasted coriander seeds
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste

Instructions

  1. Place the carrots in a large mixing bowl.
  2. In a small bowl, stir together all the remaining ingredients.
  3. Transfer the yogurt mixture to the bowl with the carrots and stir to combine. Taste and adjust the seasonings if needed. Serve immediately.

Notes

To speed up the grating process, use your food processor with the shredding attachment to prep the carrots.


Nutrition

  • Serving Size: 1/6 of the recipe
  • Calories: 60

Keywords: carrot, salad, coriander, dill, yogurt, vegan

Never Miss a Recipe

Subscribe + get my Plant-Based Dinners E-Book for free!