I have made Turkish carrot salad several times, especially when I have a few carrots left that I don't want to waste. I prefer it when I feel like something quick and refreshing, but not the classic hummus or anything with chickpeas. I love the creamy texture given by yogurt, especially when it's a thicker yogurt, and if I have time, I even let it drain in a sieve for a while. It’s simple, but it has enough flavor to make you want to put another spoonful on toasted bread.
Quick Info
Total time: about 1 hour (including draining the yogurt and cooling the carrots)
Effective preparation time: 20 minutes
Cooking time: 5-7 minutes (sautéing the carrots)
Servings: 2-3
Difficulty: easy
Recipe type: cold salad, quick snack
Ingredients
4 medium carrots
2 garlic cloves
1 yogurt 140 g (ideally thicker)
olive oil
salt and pepper
Preparation method
1. To achieve a creamy texture at the end, I put the yogurt in a fine sieve and let it drain for 30 minutes to an hour. During this time, the excess whey is removed and the yogurt becomes thicker.
2. I peel the carrots and grate them using a large grater. I sauté the grated carrots for a few minutes in a pan with a little olive oil, just enough to soften them slightly. I don’t let them brown, just enough to gain a bit of sweetness and soften.
3. Once the carrots have cooled, I transfer them to a bowl. I add the drained yogurt and the garlic grated on a fine grater. I mix well.
4. I season with salt and pepper to taste. I mix once more and, if necessary, adjust the seasoning.
5. I place the salad in the fridge for at least 30 minutes before serving. This way, the flavors combine better and it gains a firmer consistency.
6. I usually do not add oil on top before serving because there is already oil in the carrots, and I prefer the salad to be lighter. It is best served on toasted bread.
Why I make the recipe often
It’s quick to prepare and you don’t need expensive or hard-to-find ingredients. It’s suitable as breakfast or as a snack at any time. The creamy texture holds up well for a few hours. It can be made in advance if you have guests or for meals throughout the day.
Tips and variations
Tips
If you use a thinner yogurt, draining is important so that the salad does not turn out too watery.
Do not let the carrots sauté too long – just enough to soften and lose their raw taste.
The garlic is quite strong, so you can start with just one if you don’t want a very intense flavor.
Substitutions
If you don’t have yogurt, you can use lighter sour cream or, for another known variant, mayonnaise. Mayonnaise will give a richer taste and a denser texture.
Olive oil can be replaced with another neutral oil, but the taste will be different.
Variations
You can add chopped fresh parsley if you want something green. It’s not classic, but it works well.
For a bit of acidity, you can squeeze a few drops of lemon.
Some prefer to add chopped nuts for texture, but I don’t use them.
Serving ideas
I serve the salad on slices of toasted bread. It also works as a side dish for meat dishes or as a filling in flatbreads. It is also suitable on a platter with other cold salads.
Frequently asked questions
Can Greek yogurt be used?
Yes, Greek yogurt works very well. It is already thicker and does not necessarily require draining.
How long can I keep the salad in the fridge?
The salad lasts 1-2 days in the fridge, in a well-sealed container. After this time, its texture and taste change.
Can I use boiled carrots instead of sautéing them?
I do not recommend. Sautéed carrots have a different sweetness and texture compared to boiled ones, which become too soft and watery.
Can it be made without garlic?
Yes, if you do not like garlic, you can omit it. The taste will be milder.
Nutritional values (estimated, for an average serving)
One serving has approximately 120-140 kcal.
Carbohydrates: 10-12 g
Proteins: 3-5 g (from yogurt)
Fats: 5-7 g (from oil and yogurt)
These values may vary depending on the yogurt used and the amount of oil.
Storage and reheating
The salad can be stored in the fridge, in a well-sealed container, for 1-2 days. Reheating is not recommended; it should be consumed cold. After more than 2 days, the texture and taste are not as good.
Quick Info
Total time: about 1 hour (including draining the yogurt and cooling the carrots)
Effective preparation time: 20 minutes
Cooking time: 5-7 minutes (sautéing the carrots)
Servings: 2-3
Difficulty: easy
Recipe type: cold salad, quick snack
Ingredients
4 medium carrots
2 garlic cloves
1 yogurt 140 g (ideally thicker)
olive oil
salt and pepper
Preparation method
1. To achieve a creamy texture at the end, I put the yogurt in a fine sieve and let it drain for 30 minutes to an hour. During this time, the excess whey is removed and the yogurt becomes thicker.
2. I peel the carrots and grate them using a large grater. I sauté the grated carrots for a few minutes in a pan with a little olive oil, just enough to soften them slightly. I don’t let them brown, just enough to gain a bit of sweetness and soften.
3. Once the carrots have cooled, I transfer them to a bowl. I add the drained yogurt and the garlic grated on a fine grater. I mix well.
4. I season with salt and pepper to taste. I mix once more and, if necessary, adjust the seasoning.
5. I place the salad in the fridge for at least 30 minutes before serving. This way, the flavors combine better and it gains a firmer consistency.
6. I usually do not add oil on top before serving because there is already oil in the carrots, and I prefer the salad to be lighter. It is best served on toasted bread.
Why I make the recipe often
It’s quick to prepare and you don’t need expensive or hard-to-find ingredients. It’s suitable as breakfast or as a snack at any time. The creamy texture holds up well for a few hours. It can be made in advance if you have guests or for meals throughout the day.
Tips and variations
Tips
If you use a thinner yogurt, draining is important so that the salad does not turn out too watery.
Do not let the carrots sauté too long – just enough to soften and lose their raw taste.
The garlic is quite strong, so you can start with just one if you don’t want a very intense flavor.
Substitutions
If you don’t have yogurt, you can use lighter sour cream or, for another known variant, mayonnaise. Mayonnaise will give a richer taste and a denser texture.
Olive oil can be replaced with another neutral oil, but the taste will be different.
Variations
You can add chopped fresh parsley if you want something green. It’s not classic, but it works well.
For a bit of acidity, you can squeeze a few drops of lemon.
Some prefer to add chopped nuts for texture, but I don’t use them.
Serving ideas
I serve the salad on slices of toasted bread. It also works as a side dish for meat dishes or as a filling in flatbreads. It is also suitable on a platter with other cold salads.
Frequently asked questions
Can Greek yogurt be used?
Yes, Greek yogurt works very well. It is already thicker and does not necessarily require draining.
How long can I keep the salad in the fridge?
The salad lasts 1-2 days in the fridge, in a well-sealed container. After this time, its texture and taste change.
Can I use boiled carrots instead of sautéing them?
I do not recommend. Sautéed carrots have a different sweetness and texture compared to boiled ones, which become too soft and watery.
Can it be made without garlic?
Yes, if you do not like garlic, you can omit it. The taste will be milder.
Nutritional values (estimated, for an average serving)
One serving has approximately 120-140 kcal.
Carbohydrates: 10-12 g
Proteins: 3-5 g (from yogurt)
Fats: 5-7 g (from oil and yogurt)
These values may vary depending on the yogurt used and the amount of oil.
Storage and reheating
The salad can be stored in the fridge, in a well-sealed container, for 1-2 days. Reheating is not recommended; it should be consumed cold. After more than 2 days, the texture and taste are not as good.