Grated Zucchini and Carrot Salad with Yogurt
Warm sautéed grated carrots and zucchini combined with crushed walnuts, garlic, yogurt, and vinegar, then cooled and served cold. A simple vegetable salad with tangy yogurt dressing and optional walnut garnish.
Ingredients
- 3 carrot, whole
- 1 zucchini, whole
- ½ tea glass oil
- 1 teaspoon walnuts, crushedalmonds1:1nutscrunchFull guide →
- 2 cloves garlic, crushed
- 1 teaspoon yogurt, strainedsour cream1:1dairytangyFull guide →
- 1 tablespoon vinegarlemon juice1:1acidtangyFull guide →
- red pepper
- salt
Instructions
- 1
Grate the carrot and zucchini.
- 2
Sauté the carrot in oil for 5-10 minutes until softened but not fully melted.
- 3
Add the grated zucchini and continue sautéing until cooked.
- 4
Remove from heat and let cool to room temperature.
- 5
Stir in the crushed walnuts, crushed garlic, yogurt, vinegar, salt, and red pepper.
- 6
Mix well and serve cold, optionally garnished with additional crushed walnuts.
Tips
Cool the vegetables completely before adding yogurt to prevent curdling.
For milder garlic flavor, reduce to 1 clove or mince finely before cooking.
Good to Know
Refrigerate in airtight container up to 3 days. Yogurt and vinegar preserve vegetables.
Grate and sauté vegetables up to 1 day ahead. Add yogurt, garlic, and vinegar just before serving to prevent sogginess.
Serve chilled as a side dish or light appetizer.
Common Mistakes
Cook carrots too long to avoid mushy texture.
Skip cooling step to prevent yogurt from curdling in warm vegetables.
Add salt before cooling to avoid drawing excess moisture from vegetables.