Turkish Carrot Salad Recipe | The Easiest Side Dish for Any Meal!

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and creaminess while being lower in fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil provides healthy fats and a similar flavor.

Welcome back to happy dinner. Today we're making Turkish carrot salad.

For the ingredients, we'll need 1 kilo of carrots, some parsley, 1 head of garlic, 1 onion to taste, olive oil, and 2 cups of Greek yogurt.

Make sure to use a really good virgin olive oil.

Grate the 1 kilo of carrots using a grater or you can blitz them in a blender if you're short on time.

Chop the garlic and onion very small so they mix well in the dish.

Heat up a pan and add olive oil to sauté the onions, garlic, and shallot.

Sauté for about 2 to 3 minutes until the garlic, onions, and shallots are glassy and fragrant.

Add the grated carrots to the pan and toss them for around 6 minutes.

Add half a cup of water to help soften the carrots and continue cooking for another 6 minutes until they are nice and soft with a deep orange color.

Season with salt and pepper to taste, adjusting as needed.

Add half of the chopped parsley to the mixture and stir well.

Add 2 cups of Greek yogurt to the mixture and stir until combined.

Set the mixture aside to cool naturally.

Once at room temperature, place it in the fridge for 1 to 2 hours to chill.

After chilling, serve the salad on a plate and garnish with the remaining parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens