Carrot Slaw with Yogurt Dressing

Choose carrots that are smooth and firm, free of cracks, and deep orange in color. If the leafy tops are attached, they should be moist and bright green, with no signs of wilting. Baby carrots, though more tender, are not as sweet as mature ones.

1 lb carrots, peeled
½ cup plain yogurt
2 Tbsp. apple cider vinegar
1 Tbsp. Dijon mustard
¼ tsp. sugar
¼ cup red onion, finely chopped
coarse sea salt
pepper, freshly cracked
½ small white cabbage, halved crosswise and thinly sliced (5 cups)
2 Tbsp. fresh dill, chopped

In a food processor fitted with the shredding disk (or on the large holes of a box grater), grate carrots.

In a large bowl, whisk together yogurt, vinegar, mustard, sugar, and onion; season with salt and pepper.

Add carrots, cabbage, and dill to bowl; toss well. Top mixture with a plate that fits inside the bowl; weight with a heavy object. Let sit at room temperature 20 minutes before serving.

Makes 6 servings.