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.