Greek Carrot Salad

Crispy grated carrots coated in a creamy, garlicky yogurt dressing. Bright lemon and aromatic dried oregano bring depth to every bite.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 239
• Protein: 7 g
• Carbs: 11 g
• Fat: 18 g

Ingredients

• 500 g Carrot ( grated )
• 200 g Plain Greek yogurt
• 1 piece Garlic ( finely minced )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 2 tbsp Extra virgin olive oil
• 1 tsp Oregano
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 100 g Feta cheese ( crumbled )

Instructions

1. Preparing the carrots

   Peel and grate the carrots using a large-hole grater. They should have texture and not turn into mush. Set them aside in a large bowl.

2. Preparing the sauce

   Finely mince the garlic until it forms a paste. In a bowl, mix the yogurt, garlic, olive oil, lemon juice, and oregano. The sauce should be smooth and coat the spoon.

3. Mixing and resting

   Pour the sauce over the carrots. Add the crumbled feta. Mix well so that every strand is coated. The salt will slightly draw out moisture from the vegetables and loosen the sauce after 15 minutes in the fridge.

Chef's tips

• Don't grate the carrots too finely, or they will release too much water and the salad will become soggy.
• The garlic should be mashed into a paste to blend perfectly with the yogurt without leaving bitter chunks.

Storage

Keep for up to 48 hours in the refrigerator in an airtight container. Stir well before serving as the dressing tends to settle at the bottom.