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.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.