Carrot Salad Turkish Style

Carrot Salad Turkish Style

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Servings: 4
Calories: 261


  • 1 1/4 lb carrots

for the dressing:

  • 3 1/2 floz natural yoghurt
  • 1 clove garlic peeled and finely grated
  • 6 tbsp olive oil
  • 2 tbsp finely chopped parsley
  • salt and pepper


  • Peel the carrots and grate them finely. Transfer to a serving dish.
  • Spoon the yoghurt into a bowl, stir in the garlic and a generous pinch of salt.
  • Beat the yoghurt continuously with a small balloon whisk or hand-held electric beater as you gradually add the olive oil a little at a time, so that it forms an emulsion.
  • Stir in the parsley and pour this dressing over the carrot, adding a little more salt if wished, and freshly ground pepper to taste.
Calories: 261 kcal
Carbohydrates: 15 g
Protein: 2 g
Fat: 22g
Saturated Fat: 3 g
Cholesterol: 3 mg
Sodium: 111 mg
Potassium: 508 mg
Fiber: 4 g
Sugar: 8 g
Vitamin A: 23875 IU
Vitamin C: 11 mg
Calcium: 82 mg
Iron: 1 mg
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