Shredded Carrot Salad with a Yogurt Vignette
Prep Time: 20 mins
Yield: 4 Servings
Published
Last Updated
This carrot salad features a bold dressing made with garlic powder, dried basil, coriander, sumac, and Korean red pepper flakes. Fresh cilantro adds brightness, while salt and pepper bring everything together for a refreshing, flavorful side dish.
Ingredients
- 6-8 large carrots, peeled
- 1⁄4 salted roasted pistachios, chopped
dressing
- 1⁄4 cup white wine vinegar
- 1⁄3 cup extra-virgin olive oil
- 2 tablespoons Greek yogurt
- 1 tablespoon honey
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon coriander
- 1⁄2 teaspoon sumac
- 1⁄2 teaspoon Korean Red Pepper Flakes
- 1⁄3 cup fresh cilantro, chopped
- salt and pepper, to taste
Directions
1. In a small bowl, whisk together all the dressing ingredients until smooth and well combined.
2. Using a vegetable peeler, shave the carrots into long, thin ribbons and place them in a large serving bowl.
3. Drizzle the dressing over the carrots, starting with half and adding more to taste.
4. Sprinkle with chopped pistachios for a perfect finishing touch. Serve and enjoy the fresh flavors!
Notes
There will most likely be extra dressing which makes a yummy chicken marinate!