Carrot Salad with Yogurt and Coriander
['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']
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.
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