Healthy, vibrant, and delicious. What’s not to love about this Turkish carrot salad with yogurt. It is super easy to make, yet, it never fails to please.I usually make it for guests, or to take it to parties. It is always a hit. Enjoy!
PS: I’ve submitted this recipe to LiveSTRONG With A Taste Of Yellow – 2008. Quote from Barbara, who organizes this event: “149 fabulous bloggers made yellow food to show their support for LiveSTRONG Day 2007 . Some chose to share their own cancer experiences and some told stories of their support for their friends or family experiencing cancer.”
Carrot Salad with Yogurt
4 medium carrots, peeled
1 tablespoon olive oil
1 cup plain yogurt
3 gloves garlic, peeled and crushed
1 teaspoon golden raisins (optional)
Salt, to taste
Ground black pepper, to taste
Parsley sprigs and black olives, to garnish (optional)
1. Grate the carrots on the coarse side of a box grater.
2. In a medium non-stick frying pan, heat the oil over medium heat. Add the carrots and cook, stirring frequently, about 7-10 minutes, or until tender. Do not overcook: they should not be mushy. I prefer them a little undercooked, for a fresher taste. Remove from heat and allow to cool.
3. In a mixing bowl, combine the yogurt and garlic, and stir to mix well. Add the carrots and, if using, raisins. Season with salt and pepper to taste. Stir to mix. Chill in the refrigerator for a few hours.
4. If you wish, garnish with black olives and parsley before serving.