Crunchy carrot salad for the 21st century

carrotsalad

As I’ve said before, we adore carrots in all their myriad forms here at Rivertree Kitchen. I’ve cooked them with honey and chiles, tossed them in with a roasting chicken, shredded them into Thai peanut noodles, even baked them in a cake.

Post-holiday binges, I was hankering for a healthy, tasty side dish. What I was aiming for was an update of the old-fashioned carrot salad, that old classic dotted with raisins, sweetened with sugar, and bound with mayonnaise. I have nothing against raisins, but am not a huge mayo fan. (I’ll pause for the gasps of horror. I hope I haven’t completely lost the mayo-lovers here.)

The thick, creamy texture of Greek is a perfect– and healthy — sub for mayo. I liked the tang it brought, but balanced it with a touch of honey (instead of white sugar) and a pinch of salt. A little herbal greenery in the form of flat-leaf parsley, and an optional tickle of heat via Aleppo pepper, and we’re done. The result is crunchy, slightly sweet with a subtle kick.

Feel free to play with proportions. I’m a minimalist when it comes to dressing, so the amounts listed here are just enough to moisten the carrots. Double the amounts if you want a creamier salad, or even stir in a spoonful of mayo; I won’t hold it against you. Add a handful of raisins, dried cranberries, or dried cherries.

Crunchy Carrot Salad
makes 4 small servings

3 tbs. Greek yogurt
1 tsp. honey (or to taste)
1/4 tsp. sea salt (or to taste)
1 pinch Aleppo pepper flakes, optional
2 cups grated carrots (from 3-4 peeled carrots)
1 tbs. minced fresh parsley

In a medium bowl, whisk together the yogurt, honey, salt, and Aleppo (if using). Stir in the carrots and parsley. Best eaten within a few hours.

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About Rivertree kitchen

I am a freelance editor with a specialty in cookbook editing. I've written two small cookbooks (50 Best Sundaes and 50 Best Cookies) and am currently finishing a collection of my own recipes from soup (Sweet Potato-Pear) to nuts (Spicy Almonds). Despite my immersion in recipes, my favorite way to cook is to see what's in the fridge and wing it. I live with my husband, son and dog in rural Wisconsin. Husband (Tom) and son (Luke) are talented cooks themselves; the dogs (Cleo and Libby) not so much. But they're young yet. All the photographs in this blog are my own creations. I'm a neophyte in the world of food photography (as if you couldn't tell), but I still claim blushing ownership of the pix you see here. If you want to reprint them (I can't imagine why), please give credit, if for no other reason than to pass on the blame.
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