Greek Carrot Salad
Ingredients
- 500 gCarrot (grated)
- 200 gPlain Greek yogurt
- 1 pcGarlic (finely minced)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 2 tbspExtra virgin olive oil
- 1 tspOregano
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 100 gFeta cheese (crumbled)
Method
Crispy grated carrots coated in a creamy, garlicky yogurt dressing. Bright lemon and aromatic dried oregano bring depth to every bite.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
