Turkish Shredded Carrot Salad

Salad is a good choice for the holidays. Since holiday meals often mean heavier richer food, we need some tasty lighter foods for the mix. One interesting low in calories but rich in taste salad is a family favorite- Turkish shredded carrot salad.

Salads don't always need to be made with lettuce. Carrots are versatile, colorful, sweet and delicious, and perfect for a salad. The Mediterranean countries, such as France, Turkey, Spain, Israel, or Syria, are known for their extremely tasty salads. This is one of them. 

My husband's family is from the Middle East and also lived in France. Many of my recipes are influenced by dishes I've enjoyed my mother- in- law's  kitchen. Shredded carrot salad is a basic recipe that she frequently made along with homemade hummus and or tomato salad for side dishes. Although my husband's family did eat very small amounts of meat or chicken, vegetables were the basis of most of their meals. The meal usually ended with mint tea served in a glass and a pastry. 

This easy recipe is made by simply shredding some carrots in the food processor or with a hand grater (you could probably buy shredded carrots in a pinch), adding some chopped green onions, chopped parsley, cilantro, chickpeas, sliced olives, salt, and cracked and added a simple dressing made in a base of fresh lime. 

Sometimes my mother in law would add the chickpeas and olives, or substitute raisins. 

 

There are lots of variations to this simple salad. You can leave out the chickpeas if you don't like them or leave out the cilantro .. your choice. It's the shredded carrots and the dressing that make the salad. 

If you are concerned about your health or your weight, finding ways to cut back on oil is a good way to cut back on loads of calories and can make your recipes lighter in calories as well as unnecessary fat.

My mother- in- law used olive oil and lime juice to make her simple dressing for this salad; I omitted the oil and simply use the juice of a lime. You can choose to make it however way you prefer- with or without oil.

 

I try to make my recipes oil-free since I've read many of the progressive plant-based doctor's, including cardiologists, views on the elimination of oil ( but not good fat such as nuts, seeds, avocado etc.) from the diet for heart health and blood sugar health (one source). 

This will be a festive, low calorie, tasty, satisfying salad to add to your holiday meals! 

I also make a similar recipe (link) kohlrabi and carrot raisin salad which is delicious and light too.

kohlrabi and carrot raisin salad 

Today's Turkish carrot salad can be made the day before and sealed well and served cold the next day. Add the dressing and toss just before serving. 

Ingredients: 

5 cups of shredded carrots (about 7 large carrots)

1/4 cup of chopped parsley

1/4 cup of chopped green onions (scallions) 

cracked pepper 

Optional: cilantro, chickpeas, or raisins 

Dressing: 

1/2 cup of fresh lime juice

1/4 cup of maple syrup of honey 

1 teaspoon of ground cumin

Directions for salad: 

Using a food processor with the shredding disk or a hand grater, grate about 7 large carrots and pour into a large salad bowl. Add parsley, chopped scallions, and cracked pepper. Add optional ingredients ( I added chickpeas) and toss well with the dressing just before serving. 

Directions for dressing:

Squeeze the lime juice into a jar, add maple syrup or honey and cumin. Mix well and toss over the salad just before serving. 

Notes:

1. All my recipes are naturally gluten-free and vegan.