Karen’s special carrot salad recipe
Karen’s special carrot salad recipe
Light, colourful, and full of autumn flavour, this carrot salad is Karen’s go-to recipe for balancing out a hearty Thanksgiving plate. With creamy yogurt, a touch of honey, and warm cinnamon, it’s simple to make and beautifully refreshing alongside richer Thanksgiving dishes.
Carrot special recipe for Thanksgiving
Ingredients
2 lb (1 kg) Love your Mother carrots, scrubbed and halved or quartered lengthwise into about 1 ½ in / 3 cm pieces
3 tbsp olive oil
1 tbsp Salt Spring Island apple cider vinegar
1 tsp honey
1 Love your Mother garlic clove, crushed
½ tsp ground cinnamon
Salt and black pepper
½ cup (120 g) Greek-style yogurt
¼ cup (60 g) crème fraîche
¼ cup (5 g) Forest Valley Acres dill, roughly chopped
¼ cup (10 g) cilantro, roughly chopped
Instructions
Place the carrots in a steamer and steam for 8–12 minutes (depending on thickness), until just cooked through but still with a little bite.
Meanwhile, whisk together the olive oil, vinegar, honey, garlic, cinnamon, ½ tsp salt, and lots of pepper in a large bowl. Add the hot carrots as soon as they’re cooked, mix well, and set aside to cool.
Mix the yogurt and crème fraîche in a medium bowl with ¼ tsp salt. Add this to the carrots, along with the dill and cilantro. Stir through gently, do not overmix. Transfer to a serving bowl and serve.
Original recipe from Ottolenghi Simple cookbook.
