Carrot Salad

Name: Carrot Salad (Morkova Salata)
Yield: Serves 4 to 6
Cuisine: Macedonian
Ingredients: ¼ cup (30 g) chopped walnuts; ¼ cup (40 g) raisins; ¼ cup (60 ml) plain full-fat Balkan yogurt (or any plain full-fat yogurt); 8–10 carrots, peeled and grated; 1 teaspoon freshly squeezed lemon juice; ½ teaspoon lemon zest; ½ garlic clove, finely grated or minced; 1 teaspoon kosher salt; 2 tablespoons extra-virgin olive oil

Morkova Salata

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Macedonia

By Katerina Nitsou

Published 2021

About

This was the first salad I can remember eating. My father would make it for my sister and me when we were kids, and we would get so excited when he’d let us help grate the carrots.

Ingredients

8–10 carrots, peeled and grated
¼ cup (30 g) chopped walnuts

Europe
Macedonia
Gluten-free
Vegetarian

Method

Place the carrots in a large bowl.

In a small bowl, whisk together the dressing ingredients.

Pour the dressing over the carrots and gently toss to coat.

Refrigerate for at least 1 hour before serving. Garnish with the walnuts and raisins.