Carrot and Yogurt Salad with Walnuts
Sautéed grated carrots cool before being mixed with yogurt, mayonnaise, corn, and salt, then topped with walnuts.
By Moow Editorial ·
- Cook the carrots over medium-low heat so they soften without scorching.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 4 servings
- Prep time: 10 minutes
- Cook time: 5 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 4 servings.
- Calories: 200 kcal
- Protein: 3 g
- Carbohydrates: 12 g
- Fat: 16 g
- Sodium: 709 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Carrot Tarator
Have these measured and ready before you begin.
- 3 large carrots, grated
- 4 tablespoons mayonnaise
- 6 tablespoons plain yogurt
- 1 level teaspoon salt
- 1/2 cup corn kernels, thawed or drained
- 1 tablespoon neutral oil
- 2 tablespoons chopped walnuts
Directions
1. Heat the neutral oil in a skillet over medium-low heat.
2. Add the grated carrots and sauté for 5 minutes, until softened.
3. Transfer the carrots to a bowl and let them cool.
4. Stir in the mayonnaise, yogurt, salt, and corn.
5. Transfer to a serving plate, top with the walnuts, and serve.
Sources
Contains egg, milk, and tree nuts. Cool the carrots before adding dairy and refrigerate the finished salad within 2 hours.