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Turkish-Style Carrot Salad Recipe with Minty Yogurt Dressing

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetizer
Cuisine: Turkish
Keyword: easy carrot salad
Servings: 4
Calories: 136kcal
Author: Aliye Aydin


  • 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 julienned or grated carrots
  • 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


  • 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. 
  • Add carrots, 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

  • 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.


*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.


Calories: 136kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 501mg | Potassium: 491mg | Fiber: 3g | Sugar: 8g | Vitamin A: 433.3% | Vitamin C: 11.2% | Calcium: 10% | Iron: 3.1%