Carrot Salad with Yoghurt
Carrot salad is made with grated and sautéed carrots mixed with a garlic infused yoghurt. It’s light and refreshing.
About Carrot Salad with Yoghurt
To make this salad, first we grate the carrots, then sauté them in olive oil. Once they have cooled down, we combine them with roughly chopped walnuts, garlic, yoghurt and serve. In terms of taste, it’s similar to coleslaw.
SERVES 3 – 4
PREP TIME: 15 MINS
COOK TIME: 6-7 MINS
This salad is an essential part of meze tables. It’s very quick and easy to make. You can enjoy it as a cold starter at dinner tables, or have it with main meals. When we have guests we like to serve it in the middle of the table, along with other appetisers, so everyone can dive in as much as they want.
Some Tips & Suggestions for Making Great Carrot Salad with Yoghurt
- When I introduced my husband to Turkish food, at first he couldn’t get used to raw garlic in yoghurt. That’s why in this recipe, I sauté the garlic first, then combine it with salt and yoghurt. Traditionally garlic is minced first, then directly blended with salt and yoghurt. We use garlic infused yoghurt quite a lot in Turkish cooking. If you would like your salad as authentic as possible, then you may want to opt for the latter version. If you do, use only 1 garlic.
- I strongly advise you to use süzme yogurt (strained Greek yoghurt) which has a very thick consistency. If you have only normal yoghurt and it’s quite watery, throw its water away first. Reduce the amount of yoghurt by half. To obtain a creamy and rich consistency, replace 1 tbsp of yoghurt with mayonnaise.
- Mezes with yoghurt dry out when they are left uneaten for a long time. That’s why you should try to prepare this salad closer to dinner time. If you have to prepare early, keep it in the fridge in an air tight container.
Ingredients
- 2 tbsp olive oil
- 2 small garlic, finely chopped
- 2 medium-size carrots, grated
- 2 tbsp walnuts, roughly chopped
- 8 tbsp süzme yoghurt / strained Greek yoghurt (see note)
- 1/4 tsp salt
Step by Step Instructions
Step 1
First, heat the oil in a frying pan.
Step 2
Sauté the chopped garlic on a low heat for 30 – 60 seconds stirring continuously without letting it burn.
Step 3
Add the grated carrots and sauté them for four minutes on a medium-heat, stirring occasionally. Set aside and let it cool down.
Step 4
In the meantime, combine the salt and yoghurt. Add 2 tbsp water or yoghurt’s own water if there is any and loosen it with a whisk until you get a smooth consistency.
Step 5
Add the sautéed carrot and garlic mix to the yoghurt along with the pieces of walnut and combine them well until you get a homogenous mixture.
Step 6
Drizzle with some olive oil, decorate with parsley leaves and serve.
Goes Well With
Meat dishes
Notes
Süzme yoghurt: It’s a thick Turkish yoghurt that has been strained to remove its whey. As a result, it has a thicker consistency compared with regular yoghurt. In big supermarkets it’s sold as strained Greek yoghurt.
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