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
15 min
2 hr
5 min
  • 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
  • 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.

  • Copyright 2011 Television Food Network, G.P. All rights reserved

  • 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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    Carrot Salad

    Recipe courtesy of Michael Symon