- ¼ cup plain yogurt
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced
- ½ teaspoon kosher salt
- 6 carrots, shredded (2 cups)
- 2 celery stalks, thinly sliced (1 cup)
- 1 tablespoon fresh chives, chopped
- In a large bowl, whisk together the yogurt, oil, mustard, garlic, and salt.
- Add the carrots, celery, and chives and toss.