Havuç Tarator (Turkish-Style Carrot Salad with Yogurt)

Shredded carrots are cooked until just softened and paired with a tangy and creamy yogurt to make this vibrant Turkish side.

Havuç Tarator (Turkish-Style Carrot Salad with Yogurt)

Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Active Time:
15 mins
Total Time:
1 hrs 15 mins
4 servings

Popular at Turkish meze, a collection of small plates served as appetizers, the beauty of this dish lies in its effortlessness. Naturally sweet carrots are intertwined with cooling and refreshing yogurt in this dish. It’s important the carrots are cooked to al dente to maintain some of their integrity and texture for a fulfilling bite each time.


  • 4 large carrots, peeled

  • 1 tablespoon olive oil

  • 1 teaspoon kosher salt

  • 2 medium garlic cloves, grated with a Microplane (about 1 teaspoon)

  • 1/2 cup plain whole-milk strained (Greek-style) yogurt

  • 1/4 cup plain whole-milk yogurt

  • Chopped fresh parsley and chopped walnuts, for garnish


  1. Grate carrots using largest holes of box grater, and transfer to a medium bowl.

  2. Heat olive oil in a large nonstick skillet over medium-low. Add grated carrots and salt; cook, stirring often, until just softened, 3 to 5 minutes, taking care not to overcook.

  3. Return carrots to bowl; stir in grated garlic. Let mixture cool to room temperature, uncovered, about 30 minutes.

  4. Add both yogurts to carrot mixture, and stir until combined. Chill, covered, 30 to 40 minutes. Garnish with parsley and walnuts.


This salad works great alongside any grilled meat or as a hearty dip. Use any remaining leftovers for sandwiches or wraps.

Suggested pairing

Citrusy Mediterranean white: Mora & Memo Vermentino di Sardegna

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