Carrot Salad with Apricots and Pecans

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We are all about unique and tasty salads around here – like this carrot salad! When Ukrainian families throw a party, they love big spreads and variety! I’m talkin’ 2-4 different salads, multiple side dishes, 2 to 3 meats, all kinds of finger foods, definitely bread and mashed powtaters and don’t even get me started on the dessert spread that follows.

I often joke that my Mom was cooking for a wedding (and this happens every Sunday!). We are passionate about our food and love to make sure everyone is WELL fed.

This carrot salad is easy enough to throw together for lunch and special enough for a feast. It’s simple and tastes great. I love that it’s studded with golden apricots and toasted pecans. Big thank you to our reader, Olga, who shared it with us!

Ingredients for Carrot Salad:

1 lb (5 large) carrots, coarsely grated or julienned
1/2 cup (3 oz) dried apricots, diced
1/2 cup pecans, toasted on a dry skillet and coarsely chopped

Ingredients for the Dressing:

1 large or 2 small garlic cloves, or to taste
1/4 cup sour cream
1/4 cup real mayo
1/8 tsp sea salt, or to taste
pinch of black pepper, freshly ground

How to Make Carrot Salad:

1. Prep your ingredients: julienne or grate carrots (we use and love this julienne slicer), dice apricots and chop your toasted pecans (don’t skip the toasting – it takes 5 min over medium heat and it really brings out their nuttiness). Transfer everything to a large mixing bowl.

2. In a small mixing bowl, combine all dressing ingredients and stir to combine. This dressing smells so good! Its pretty much the same salad we use on the cucumber tomato salad that we’re so crazy about. Add dressing to the salad to taste and serve.

Carrot Salad with Apricots and Pecans

4.91 from 10 votes

Author: Natasha Kravchuk

You'll love this creamy carrot salad with shredded carrots and diced apricots.

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Prep Time: 15 minutes mins

Cook Time: 5 minutes mins

Total Time: 20 minutes mins

Ingredients 

Servings: 6 as a side dish

For the Carrot Salad: 1 lb (5 large) carrots, coarsely grated or julienned

• 1/2 cup 3 oz dried apricots, diced
• 1/2 cup pecans, toasted on a dry skillet and coarsely chopped

For the Dressing:

• 1 large or 2 small garlic cloves, or to taste
• 1/4 cup sour cream
• 1/4 cup real mayo
• 1/8 tsp sea salt, or to taste
• pinch of black pepper, freshly ground

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Instructions

• Prep your ingredients: julienne or grate carrots, dice apricots and chop your toasted pecans (don't skip the toasting - it really brings out their nuttiness). Transfer everything to a large mixing bowl.
• In a small mixing bowl, combine all dressing ingredients and stir to combine. Add dressing to the salad to taste and serve.

• Full Nutrition Label
• Nutrition Disclosure

Course: Salad, Side Dish

Cuisine: American, Russian

Keyword: Carrot Salad

Skill Level: Medium

Cost to Make: $