Recipe by: Dee Buryk
Serves: 2
Prep Time: Quick & Easy

Ingredients

There is no ingredients for this recipe

Here's our Pickled Carrot Salad with Almond Dukkah! Using a vegetable peeler to cut the carrots turns them into pretty ribbons, a perfect accompaniment to creamy yogurt. Let us know if you make the dish and tag us at #FreshCityCooks if you do!

Equipment

  1. 1 16 ounce jar, sterilized

Ingredients

  • 3-4 medium carrots, scrubbed clean
  • 2 tablespoons honey
  • 1 teaspoon kosher salt
  • 1/2 cup apple cider vinegar
  • 1 cup cup boiled water, plus more if needed 1 clementine
  • 1/4 cup parsley (substitute with whatever fresh herbs you have on hand)
  • 1/2 cup of yogurt
  • 2 tablespoons raw almonds, crushed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked pepper

Instructions

Pickle the Carrots:

  1. Using a mandolin or vegetable peeler, slice carrots lengthwise into ribbons.
  2. Place carrots into a sterilized jar.
  3. Add the honey, 1 teaspoon kosher salt, and apple cider vinegar.
  4. Pour in the boiled water and continue until the carrots are completely covered.
  5. Set aside for a minimum of 15 minutes, max 24 hours. *
  6. Zest and juice the clementine. Set the zest and juice aside.
  7. Remove the stems of the parsley and give the parsley a rough chop.
  8. Set aside for serving.

Make the Dukkah:

  1. In a small mixing bowl, mix the crushed almonds with cumin, coriander, salt, and fresh cracked pepper.
  2. Mix until everything is well combined. Set aside.

*If you don't have the spices on hand, you can buy the ready made Dukkah.

To Plate:

  1. Begin by spreading the yogurt evenly across a serving plate.
  2. Top with a generous amount of pickled carrots.
  3. Sprinkle with parsley, almond dukkah, and clementine zest.
  4. Finish with a drizzle of clementine zest before serving.

*Pickled carrots can be sealed and placed in the refrigerator for use for up 2 weeks.

Carrot Fact:

Grown in popularity during World War II food rationing, this staple was widely used to promote good health. The oversupply of carrots was first used as propaganda for Ally fighter pilots. They were recommended to eat carrots to improve night-flying and provide exceptional target success. This is still a circulating legend to this day. Though there is some truth to the fact. The orange carrot gets its colour from beta-carotene, an antioxidant metabolized in the human gut to make active vitamin A. The vitamin that protects the immune system, skin health, and your eye sight to keep you in tip top shape for that exceptional target success.