Light Carrot Salad with Yogurt Dressing

Carrot salad is always a favorite and gets requested often. What they really want is Grandma’s version—loaded with sugar, raisins (more sugar), and smothered in mayonnaise. It is not exactly how I prefer to cook these days.

So when the request came up again, I looked for a compromise. I found a yogurt-based carrot salad that keeps the creamy texture and slight sweetness people expect, but feels lighter and more balanced. The yogurt replaces most of the mayonnaise, and a teaspoon of honey adds sweetness without overwhelming the carrots. I still include some raisins for tradition.

This version makes everyone happy. It has the flavor they’re used to, but much less sugar.

Ingredients

• 2-3 lb carrots (about 10-15 large carrots, or as much as you like — I always made more)

• ¾ cup plain whole-milk Greek yogurt

• 3 tbp mayonnaise

• 1–2 Tbsp fresh lemon juice

• 1 tsp lemon zest

• 1 tsp honey, to taste

• 2 Tbsp olive oil

• 1 close of garlic, smashed with a pinch of salt

• Red pepper flakes or cayenne pepper, a pinch or more to taste

• Handful raisins (for tradition)2–3 Tbsp finely chopped fresh chives, mint, cilantro or other herbs on hand

• Sliced or chopped toasted almond, handful

• Salt and freshly ground black pepper

Instructions

1. Peel and grate the carrots.
   Use the large holes of a box grater or a food processor. Place in a large bowl.

2. Make the dressing.
   In a separate bowl, whisk together the rest of the ingredients (yogurt thru raisins) until smooth. Season with salt and pepper.

3. Combine.
   Toss the grated carrots with the dressing until evenly coated. Sprinkle the chopped chives and sliced almonds if you wish.

4. Taste and adjust.
   Add more lemon for brightness, honey for sweetness, or salt as needed. You can also adjust mayo and yogurt amounts.