Published: July 25, 2011
Ingredients
For the salad:
4 carrots, shredded
1 clove garlic, minced
2 teaspoons ground coriander
¼ teaspoon black pepper
¼ teaspoon paprika
1 tablespoon white wine vinegar
1 small onion, diced
2 tablespoons vegetable oil
Cilantro leaves, for garnish
For the pita crisps:
2 (6-inch) whole wheat pitas
Olive oil spray
¼ teaspoon ground cumin
Coarse salt and freshly ground pepper
1 cup Greek yogurt
Directions
To prepare the salad:
In a medium bowl, toss together carrots, garlic, spices and vinegar. In a medium sauté pan, heat oil and cook onion until golden, about five minutes. Toss carrot mixture with cooked onion and refrigerate for two hours (up to overnight). Before serving, mix in cilantro leaves. Serves 6.
To prepare the pita crisps:
Preheat the oven to 350°F. Cut each pita into 8 pieces. Lightly spray the pita with olive oil. Sprinkle with cumin and season with salt and pepper to taste. Place on a baking sheet and bake until crisp, shaking the pan halfway through cooking, about 10 to 15 minutes. Spread Greek yogurt on pita chips and serve alongside the salad. Makes about 24 chips.
