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.
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  • Total: 2 hr 20 min
  • Prep: 15 min
  • Inactive: 2 hr
  • Cook: 5 min
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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. 1. Toss together the carrots, garlic, coriander, paprika, 1/4 teaspoon pepper, and vinegar in a bowl.
  2. 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. 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.
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