Grated carrot salad with yoghurt and dill

This is exactly the recipe I am looking for – healthy, easy to make, tasty and uses up ingredients that risk just sitting in the cupboard unused if I am not careful. Two medium sized carrots made a pretty decent amount.


  • 5 cups coarsely grated carrot
  • fine olive oil
  • 1-1 1/2 cups of yoghurt
  • 2 garlic cloves crushed
  • 1/2 cup of chopped fresh dill
  • salt


  1. Swish carrots in hot olive oil for a few minutes until lightly wilted.
  2. With a wooden spoon (why I wonder) beat the yoghurt and garlic with a quarter cup of dill and a little salt until smooth.
  3. Mix carrots with yoghurt sauce until completely blended. Adjust with salt.
  4. Let stand for twenty minutes, then sprinkle with a little remaining dill for garnish.

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