Carrot Salad With Yogurt, Ghee, And Barberry Dressing Recipe Recipe

Name: Carrot Salad With Yogurt, Ghee, And Barberry Dressing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 medium carrots (about 12 1/2 ounces; 350g); 1/4 bunch fresh dill (1/2 ounce; 14g), divided; 1/2 cup distilled white vinegar (4 ounces; 113g); 1/4 cup sugar (1.8 ounces; 50g); 2 tablespoons (24g) kosher salt, plus more for seasoning; 1 tablespoon (15g); or butter; 1 cinnamon stick; 1 bay leaf; 1 whole star anise; 2 tablespoons (10g); (see note); 1/3 cup whole-milk Greek yogurt (2 1/2 ounces; 70g); Freshly ground black pepper

Servings: persons

8 medium carrots (about 12 1/2 ounces; 350g)
1/4 bunch fresh dill (1/2 ounce; 14g), divided
1/2 cup distilled white vinegar (4 ounces; 113g)
1/4 cup sugar (1.8 ounces; 50g)
2 tablespoons (24g) kosher salt, plus more for seasoning
1 tablespoon (15g)
or butter
1 cinnamon stick
1 bay leaf
1 whole star anise
2 tablespoons (10g)
(see note)
1/3 cup whole-milk Greek yogurt (2 1/2 ounces; 70g)
Freshly ground black pepper

1
Wash and peel carrots, taking care to scrub out any dirt lodged between the carrot tops and the crowns of the carrots. Trim carrot tops, leaving only 1 inch attached on each. Using a vegetable peeler, peel carrots lengthwise to create long strips. Cover strips with a damp kitchen towel and set aside. Once most of each carrot has been peeled and only a slender core remains, split remaining carrot in half lengthwise. Repeat with the rest of the carrot cores and set aside in a shallow dish, along with half of dill.
2
In a small pot, combine 3/4 cup (170ml) water, vinegar, sugar, and salt. Bring to a boil and pour over carrot pieces. Set aside to pickle at least 1 hour at room temperature and up to overnight in the fridge.
3
Just before serving the salad, melt ghee or butter in a small saute pan over medium heat. Add cinnamon, bay leaf, and star anise and toast until fragrant, about 5 minutes. Remove spices and add barberries to the hot fat. Transfer hot fat and barberries to a large bowl. Stir in yogurt and 2 tablespoons pickling liquid and season with salt and pepper to taste.
4
Gently toss carrot strips in the dressing. Drain pickled carrots and chop remaining dill, then fold both into the salad. Serve right away.

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 medium carrots (about 12 1/2 ounces; 350g), 1/4 bunch fresh dill (1/2 ounce; 14g), divided, 1/2 cup distilled white vinegar (4 ounces; 113g), 1/4 cup sugar (1.8 ounces; 50g), and more.

Yes, Carrot Salad With Yogurt, Ghee, And Barberry Dressing Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Carrot Salad With Yogurt, Ghee, And Barberry Dressing Recipe

How did you like this recipe?

Frequently Asked Questions