Finding you the perfect article...
A bowl of luscious Turkish saffron salad graces the left side of the image. Boldly on the right, you see "TURKISH SAFFRON SALAD" with "10 almonds" and a charming almond illustration below. The background elegantly transitions from light pink to white.

Turkish Saffron Salad

10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

Summer is upon us, and we need salad options. Coleslaw’s all well and good, until you’re the 4th person to bring it to the pot luck. Tzatziki’s great—and healthier than a standard coleslaw, being based in yogurt rather than mayonnaise as most Western coleslaws are (Eastern European coleslaws, for example, more often use a vinaigrette), but today our tastebuds are traveling to Turkey for this gut-healthy, phytochemical-rich, delicious dish.

You will need

  • 12 oz carrots, cut into very thin batons (alternatively: use a peeler to peel it into super-thin strips)
  • 2 oz chopped nuts (pistachios are traditional, almonds are also used sometimes; many other nuts would work too e.g. walnuts, hazelnuts, etc; not peanuts though)
  • 2 cups kefir yogurt (if unavailable, substitute any 2 cups plain unsweetened yogurt; comparable plant yogurt is fine if you’re vegan; those healthy bacteria love plant yogurts as much as animal ones)
  • 1 bulb garlic, grated
  • 1 tsp chili flakes
  • 1 pinch saffron, ground, then soaked in 1 tbsp warm water for a few hours
  • 2 tbsp olive oil for cooking; ideally Extra Virgin, but at least Virgin

Method

(we suggest you read everything at least once before doing anything)

1) Put the olive oil and carrots into a saucepan and heat gently, stirring. You want to soften the carrots just a little and absorb the olive oil, without actually fully cooking the carrots; this will probably only take 2–3 minutes at most. Take it off the heat and transfer it to a bowl to cool.

When the mixture has cooled…

2) Add the kefir yogurt, garlic, chili flakes, and saffron water into the carrots, mixing thoroughly.

3) Add the chopped nuts as a garnish

(after mixing thoroughly, you will probably see more of the yogurt mixture and less of the carrots; that’s fine and correct))

Enjoy!

Want to learn more?

For those interested in some of the science of what we have going on today:

Take care!

Stay Healthy With Our Daily Newsletter

Our newsletter is our pride and joy

It’s 100% free, and you just need to enter your email below to sign up

If you don’t like it, you can unsubscribe at any time

See More

Related Posts