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Armenian Eggplant & Carrot Salad | The Good Hearted Woman

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. 
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Course: Side Dish
Cuisine: Armenian
Keyword: carrots
Prep Time:15 minutes
Chilling Time:1 hour
Servings: 8 servings
Calories: 115kcal
Author: Renée | The Good Hearted Woman

Ingredients

US Customary - Metric
  • 4 cups grated carrots about 1 pound
  • 1/2 bunch cilantro chopped
  • 1/2 cup shelled edamame optional - I add these to the mix because I like the extra crunch.
  • 1/3 cup walnuts finely chopped
  • 2 cloves garlic minced
  • 3/4 cup light Sour Cream
  • About 3/4 tsp kosher salt or to taste
  • 1 large eggplant roasted, cooled and chopped into 1/2 cubes

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
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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