Carrot Salad Turkish Art

5 from 7 votes
Prep Time 10 mins
Total Time 10 mins
Course Dinner
Cuisine European
Servings 4 people


  • 500 g Carrots
  • Olive oil for frying
  • 2 Toes Garlic
  • 100 g Natural yoghurt
  • Salt, pepper to taste


  • Grate the carrots and sauté them in a pan with olive oil.
  • Mix the carrots with the chopped garlic and natural yogurt.
  • Season to taste with salt and pepper.
  • Goes well with grilled food.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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