This Tekirdag-style salad mixes carrot and apple with mustard dressing for a crisp side.
10 min prep
Keeps the screen on · step-by-step guide · built-in timer
Coarsely grate the carrots, cut the apple into thin julienne strips, and toss with lemon.
Whisk the mustard, strained yogurt, olive oil, and apple cider vinegar for 45 seconds.
Combine the carrot and apple with the dressing, turning with a spatula so the apple does not break.
Add parsley and a little walnut, then let stand for 5 minutes so the mustard sharpness balances out.
Check the salt one last time, portion onto a chilled plate, and serve.
💡 Tip: Grating the apple right before serving reduces browning and excess juice.
🍽️ Serving suggestion: Serve chilled with grilled chicken or walnuts on the side.
~98
kcal calories
2
g protein
13
g carbs
4
g fat
6.9g
Sugar
2.4g
Fiber
350.6mg
Sodium
0g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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