Turkish Carrot Slaw in Yogurt Sauce
Recipe By:
Servings: 6
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) Lower Carbs Meze Veggie
1/4 cup extra-virgin olive oil
1 pound carrots -- shredded
1/2 teaspoon salt
4 garlic cloves -- peeled
2 cups full-fat plain yogurt
In a large skillet, heat the olive oil with the carrots and 1/4 teaspoon of the salt over medium-high heat and cook until the carrots are soft, 5 to 6 minutes, stirring occasionally. Transfer the carrots to a serving bowl.
In a mortar, pound the garlic with the remaining 1/4 teaspoon salt until mushy. Stir the garlic into the yogurt and whisk vigorously. Once the carrots are cool, stir in the yogurt and serve at room temperature.
Makes 6 servings
Author Note: This Turkish carrot slaw, 'yogurtlu havuc', was very popular with my kids, although they had to be coaxed because they were unable to imagine it tasting good, which it does. The dish is traditionally served as part of a meze table or as a side dish.
Cuisine: "Turkish"
Source: "Little Foods of the Mediterranean by Clifford Wright, 2003"
S(Formatted by Chupa Babi): "Sept 2012"
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Per Serving (excluding unknown items): 162 Calories; 12g Fat (64.0% calories from fat); 4g Protein; 11g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 239mg Sodium
Exchanges: 1 1/2 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates
