carrot salad recipe
Turkish-Style Carrot Salad Recipe with Minty Yogurt Dressing
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 


Course: Appetizer
Cuisine: Turkish
Servings: 3
Calories: 136 kcal
Author: Aliye Aydin
Ingredients
  • 1 Tablespoon extra virgin olive oil
  • 3/4 teaspoon minced garlic
  • 3/4 teaspoon dried mint*
  • 1/2 teaspoon Turkish red pepper flakes**
  • 3 cups grated carrot
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
Minty Yogurt Dressing
  • 1/2 cup plain whole milk yogurt
  • 1 teaspoon extra virgin olive oil
  • 2 Tablespoons fresh chopped mint
  • 1/2 teaspoon minced garlic
  • 1 teaspoon fresh lemon juice
Instructions
  1. Heat olive oil over medium low heat in a large saute pan. Add garlic, mint, and red pepper flakes, and cook for 5 minutes, stirring often. Do not allow garlic to brown or burn. 

  2. Add grated carrot, sea salt, and black pepper. Stir to combine, and cook about 5 minutes, until carrots are just starting to soften. Empty pan into a large mixing bowl.

Minty Yogurt Dressing
  1. Combine dressing ingredients in a small bowl and whisk together. Pour over cooked carrots and stir to combine. Refrigerate for 30 minutes to overnight to let the flavors combine. To serve, give a stir and garnish with fresh mint and chili pepper sprinkles.

Recipe Notes

*I used dried mint from a teabag (make sure it's only mint!). 1 1/2 teaspoons fresh chopped mint may be used in place of dried.

**If Turkish red pepper flakes are not available, sweet paprika and cayenne pepper can be used to substitute at a ratio of 4:1. In this recipe ~1/3 teaspoon paprika to 1/8 teaspoon cayenne.