Spiced Carrot Salad with Yogurt Pitas

This salad is a Central Asian classic; it's usually served as a light, fresh side to richer grilled meat. We loved the way the carrots' sweetness brought out the cabernet's more herbaceous side.

Total Time:
2 hr 20 min
Prep:
15 min
Inactive:
2 hr
Cook:
5 min
Ingredients
  • 4 carrots, shredded
  • 1 clove garlic, minced
  • 2 teaspoons ground coriander
  • 1/4 teaspoon paprika
  • Freshly ground pepper
  • 1 tablespoon white wine vinegar
  • Vegetable oil, for sauteing
  • 1 small white onion, diced
  • 1/4 cup fresh cilantro leaves
  • Greek yogurt, for serving
  • 24 pita chips, for serving
Directions

1. Toss together the carrots, garlic, coriander, paprika, 1/4 teaspoon pepper, and vinegar in a bowl.

2. Heat a splash of oil in a hot pan and add the onions. Cook until golden, about 5 minutes. Pour the onions over the carrots and toss to coat. Cover and refrigerate 2 hours and up to overnight.

3. Just before serving, add the cilantro leaves to the carrot mixture. Spread the Greek yogurt on the pita chips and serve alongside the carrot salad.

Calories: 156

Total Fat: 8.5 grams

Saturated Fat: 1 gram

Total Carbohydrate: 16 grams

Protein: 5 grams

Sodium: 143 milligrams

Cholesterol: 0 milligrams

Fiber: 3 grams


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    Spiced Carrot Puree

    Recipe courtesy of Anne Burrell