Fresh, flavorful and light, this carrot salad is a pure delight.
Shredded carrots meet yogurt and garlic to form a delicious, light salad. It’s perfect for a warm day or just to balance out a heavy meal.
Here’s the recipe:
- 2 lbs carrots
- 1.5 c suzme yogurt (or any thick yogurt)
- 3 garlic cloves (minced)
- 1 TBSP red pepper flakes
- 2 TBSP olive oil
- 2 TBSP butter oil
- 3 TBSP walnuts (shelled & diced)
- salt & pepper (to taste)
Peel and grate the carrots.
In a large frying pan, add the olive oil. Then add the grated carrots and sauté until they are tender (about 5-7 minutes). Place the carrots in a bowl.
In another bowl, mix together the yogurt, garlic, salt and pepper.
Add the carrots to the yogurt and stir until well combined. Pour the salad onto a platter.
In a small frying pan, melt the butter, then add the walnuts and the red pepper flakes.
Pour the butter mixture over the carrot salad.
Serve & enjoy!
This recipe is from the culinary classes at the Gaziantep Mutfak Sanatlar? E?itim Merkezi. For more information or to take a class, visit their website.
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