low-fat Greek yogurt or sour cream
white wine vinegar
kosher salt and black pepper
large carrots (2 to 3), peeled
Granny Smith apples, halved and cored
- In a large bowl, whisk together the yogurt, vinegar, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
- Cut the carrots into 3- to 4-inch pieces. In a food processor fitted with the grating disk, grate the carrots and apples.
- Add the carrots, apples, raisins, and cilantro to the yogurt dressing and toss to combine.