Zesty Carrot Appetizer (Turkish Style)
This recipe yields a refreshing, crunchy salad that can be served immediately or preserved in jars.
Ingredients
-
Carrots: 1 kg (about 2 lbs), peeled and coarsely grated.
-
Garlic: 4–5 cloves, minced.
-
Hot Peppers: 3–4 green or red chili peppers, finely chopped (adjust for heat).
-
Parsley: Half a bunch, finely chopped.
-
Oil: 1/2 cup olive oil or sunflower oil.
-
Vinegar: 1/2 cup apple cider or grape vinegar.
-
Salt: 1.5 tablespoons (adjust to taste).
-
Optional Spices: 1 teaspoon red pepper flakes or black pepper.
