Go Back
–+ servings
salad made of grated carrots, edamame, and other ingredients on a white plate, garnished with cilantro.
Print

Armenian-style Eggplant & Carrot Salad

Armenian-style Eggplant & Carrot Salad combines simple ingredients to create a supremely satisfying salad. Perfect for everything from a light spring lunch to an autumn potluck. 
Course Salad, Side Dish
Cuisine Armenian, Mediterranean
Diet Vegetarian
Prep Time 15 minutes
Chilling Time 1 hour
Servings 8 servings
Calories 115kcal
Author Renee

Equipment

Ingredients

  • 4 cups grated carrots about 1 pound
  • ½ bunch cilantro chopped
  • ½ cup shelled edamame optional - I add these to the mix because I like the extra crunch.
  • ⅓ cup walnuts finely chopped
  • 2 cloves garlic minced
  • ¾ cup sour cream
  • ¾ teaspoons kosher salt or to taste
  • 1 large eggplant roasted, cooled and chopped into ½ cubes
US Customary - Metric

Instructions

  • Mix together all of the ingredients except eggplant, using only enough sour cream to moisten the mixture.
    Gently fold in chopped roasted eggplant.
  • Refrigerate for at least 1 hour before serving.
    I usually make this a day ahead of time, and refrigerate overnight.
  • To serve, garnish with additional chopped cilantro.

Notes

Make it Vegan- friendly: Substitute in vegan sour cream.

Nutrition

Serving: 1serving | Calories: 115kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 62mg | Potassium: 445mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10809IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 1mg