What’s awesome about these carrots? They’re served at room temp or slightly chilled. Perfect for these hot summer days. The steamed carrots marinate in the tangy vinegar and then are set aside to chill.
Depending on your preference, you can dress the carrots with the yogurt sauce like a salad dressing, or serve it alongside as a dip.
Prep Time10 minsCook Time20 minsTotal Time30 mins
INGREDIENTS
8 Large carrots, scrubbed and tops cut off. Can be left unpeeled, but cut into uniformed pieces.Baby carrots, or even yellow/purple carrots can be substituted
4 tbsp Apple cider vinegar
1 tbsp Honey
1 Garlic clove, crushed
2 pinches Ground cinnamon
¼ cup Olive oil
1 tbsp Dried dillIf using fresh, feel free to add more
Yogurt Dressing
¼ cup Greek yogurt
1 Lemon, squeezed
2 oz Sour creamOptional- gives dressing more tang
2 tbsp Freshly chopped cilantro and dillEither herb can be more or less of, depending on taste
Salt and fresh ground pepper
DIRECTIONS
1Steam carrots.
This can be done in a variety of methods.
1. Heat water in a sauce pan, fitted with steamer. Once water is boiling steam carrots for 7-10 minutes, depending on their size. Carrots are done when cooked, but still have a bite to them. Not mushy or overly soft.
2. Microwave steam carrots. In a microwave safe bowl, place carrots with a couple tablespoons of water and cover. Microwave for 3-5 minutes depending on model.
3. Steam carrots following directions of whichever gadget you have, IP, steamer, veggie cooker, etc.
2Meanwhile, mix vinegar, honey, garlic and cinnamon in a small bowl. Whisk in oil to emulsify (blend).
3Once carrots are steamed, drain any water from them.
In a large bowl, carefully mix together carrots and vinegar mixture. Sprinkle dill over carrots.
Set aside to cool.
4Mix together ingredients for yogurt dressing, while carrots cool.
5Once carrots are cooled, you can either dress them with the yogurt mixture, or keep it separate to serve as a dipping sauce.
Enjoy!
Ingredients
8 Large carrots, scrubbed and tops cut off. Can be left unpeeled, but cut into uniformed pieces.Baby carrots, or even yellow/purple carrots can be substituted
4 tbsp Apple cider vinegar
1 tbsp Honey
1 Garlic clove, crushed
2 pinches Ground cinnamon
¼ cup Olive oil
1 tbsp Dried dillIf using fresh, feel free to add more
Yogurt Dressing
¼ cup Greek yogurt
1 Lemon, squeezed
2 oz Sour creamOptional- gives dressing more tang
2 tbsp Freshly chopped cilantro and dillEither herb can be more or less of, depending on taste
Salt and fresh ground pepper
Directions
1Steam carrots.
This can be done in a variety of methods.
1. Heat water in a sauce pan, fitted with steamer. Once water is boiling steam carrots for 7-10 minutes, depending on their size. Carrots are done when cooked, but still have a bite to them. Not mushy or overly soft.
2. Microwave steam carrots. In a microwave safe bowl, place carrots with a couple tablespoons of water and cover. Microwave for 3-5 minutes depending on model.
3. Steam carrots following directions of whichever gadget you have, IP, steamer, veggie cooker, etc.
2Meanwhile, mix vinegar, honey, garlic and cinnamon in a small bowl. Whisk in oil to emulsify (blend).
3Once carrots are steamed, drain any water from them.
In a large bowl, carefully mix together carrots and vinegar mixture. Sprinkle dill over carrots.
Set aside to cool.
4Mix together ingredients for yogurt dressing, while carrots cool.
5Once carrots are cooled, you can either dress them with the yogurt mixture, or keep it separate to serve as a dipping sauce.
Enjoy!
Summer Carrot Salad with Lemon Yogurt Dipping Sauce
Fish Food