Posted on
by 
3 Comments This easy and delicious carrot salad with dukkah and a fresh yogurt dressing are the perfect side dish for the summer season. It is light and it is refreshing plus it has just the right amount of crunch due to the raw carrots and the sprinkle of dukkah on top.
Carrot salad with dukkah and yogurt dressing
If you have seen my post on dukkah last week than you know that I am trying to make a dish from Annabel Langbein this month for every single day. And as happens more often with the challenges I set myself, I always have the wildest plans but tend to run out of time. What else is new? So I didn’t take into account that I would be away in Germany for a few days or the fact that I am not home every single day of the week. But all in all, I have already made quite a few of the recipes in the book Simple Pleasures and when I had the chance this week to actually meet Annabel I was the first to jump at that chance! (Check the photo below the recipe card for a picture of the two of us)
Middle eastern vibes
Due to the use of the yogurt in this carrot salad and the use of dukkah I get a bit of mediterranean or middle eastern vibes when I make this salad. It is a perfect light side dish for the summer season or it could also serve as a light lunch. You know when the weather is really warm a dish like this is really enough to keep me going. That said; it is rather light so if you’re hungry this is not going to solve that!
For making the carrot salad with dukkah I shaved the carrots which also makes it look a bit fancy. But to be quite honest it doesn’t eat very easily so instead of making those pretty ribbons you can also grate the carrots or cut them into julienne strips for an easier way of eating this.
Sprinkle with dukkah
The finishing touch to this dish is another easy recipe by Annabel. The recipe for dukkah is one of my new favorites for a sprinkle on top of salads.
More carrot salads
If you love carrot salads you might want to check out the below salad recipes as well!
Carrot salad with dukkah and yogurt dressing
Ingredients
- 1 tbsp lemon juice
- 2 tbsp orange juice
- 1/2 tsp rose water
- 1 tbsp olive oil
- salt and black pepper
- 4 big carrots
Yogurt dressing:
- 200 ml Greek yogurt
- 1 tsp ground cumin
- 1 tsp honey
- 1-2 tsp lemon juice to taste
- bit of salt
Garnish:
- 3 tbsp dukkah
- mint leaves
- pepper
How to make the carrot salad
- Wash the carrots and cut them with a peeler in thin strips over the length of the carrot.
- Make the dressing for the carrots by combining all the ingredients and mixing them well. Pour over the carrots strips and hussle with your hands to mix.
- Set aside
- Make the yogurt dressing by adding all the ingredients together.
- Make a plate by putting the yogurt on one side and the carrots next to it. Sprinkle with dukkah and a few mint leaves.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
What a perfect summer dish. I love those carrot curls.
I don’t use duddah nearly enough! This salad looks magnificent — thanks.
Delicious and refined! I am a big fan of dukkah.
Cheers,
Rosa