Last week, I made Uyghur bierocks for dinner. I made some Uyghur carrot salad to go with it. However, I got a bit heavy handed with the Indian chili powder. My salad was so spicy not even Eilene—who has a high tolerance for such things—could eat more than a few bites.
Note: While Indian chili powder has a lot of flavor, it is whole ground chilies—seeds and all—so it is a lot hotter then the chile powders made with the dried pericarp alone.
I had made so many bierocks—and they were so good—that we had them for dinner a second night. I decided to make a sweet, rather than spicy, carrot to go with it. This salad turned out to be much better.
Karl’s Carrot and Apple Salad
2 large white heirloom carrots
2 Honeycrisp apples, cored, peeled, and diced
½ cup Foge yogurt, plain 2%
1 Tbs. honey
⅛ tsp. celery seeds, separate uses
Pinch Kosher salt
1. Grate the carrots with the large holes of a box grater.
2. Put the carrots in a mixing bowl and mix in the rest of the ingredients.
Tip: Save a pinch of the celery seeds for the garnish.
3. Let the salad meld for at least 15 minutes.
Tip: Stir the salad occasionally.
4. Transfer the salad to a serving bowl and garnish with a pinch of celery seeds.