Carrot Salad with Apricots and Pecans

A simple and tasty carrot salad studded with apricots and pecans. The dressing in this carrot salad is delicious - you'll want it on all of your salads!

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.

A simple and tasty carrot salad studded with apricots and pecans. The dressing in this carrot salad is delicious - you'll want it on all of your salads!

A simple and tasty carrot salad studded with apricots and pecans. The dressing in this carrot salad is delicious - you'll want it on all of your salads!

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.

A simple and tasty carrot salad studded with apricots and pecans. The dressing in this carrot salad is delicious - you'll want it on all of your salads!

A simple and tasty carrot salad studded with apricots and pecans. The dressing in this carrot salad is delicious - you'll want it on all of your salads!

Carrot Salad with Apricots and Pecans

4.88 from 8 votes
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Author: Natasha of NatashasKitchen.com
Servings: 6 as a side dish

Ingredients

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

Instructions

  1. 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.
  2. In a small mixing bowl, combine all dressing ingredients and stir to combine. Add dressing to the salad to taste and serve.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

A simple and tasty carrot salad studded with apricots and pecans. The dressing in this carrot salad is delicious - you'll want it on all of your salads!

A simple and tasty carrot salad studded with apricots and pecans. The dressing in this carrot salad is delicious - you'll want it on all of your salads!

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • nk
    November 7, 2017

    can i use cashew nuts instead of the pecan? Reply

    • Natasha
      natashaskitchen
      November 7, 2017

      Hi, yes that would work fine. Reply

  • Elaine M
    April 14, 2017

    Great salad. Love the apricots instead of the usual raisins. Always trying to incorporate more veg into our diet. Was great with lamb chops today. Thanks! Reply

    • Natasha
      natashaskitchen
      April 15, 2017

      Thank you for the wonderful review! I’m so glad you enjoyed it! 🙂 Reply

  • Elena
    July 7, 2016

    Natasha, thank you so much for your great recipes. I tried some of them and liked them that much, that i had to make them over and over again :)!
    I just want to say, maybe it will be helpful to someone, that if you make your own mayo using olive oil, it is the same as if you would use plain olive oil. Basically, when I use 1 Tbs of mayo it is the same as 1 Tbs of olive oil :).

    The ingredients that I use for mayo are: olive oil, salt, a bit of sugar, mustard, vinegar (or lemon juice/apple cider vinegar) and an egg. That’s it ! It takes only 20-25 sec to turn olive oil to a great tasting homemade mayo! That’s it :))). Reply

    • Natasha
      natashaskitchen
      July 7, 2016

      Hi Elena! thank you for sharing! I made my own mayo this past weekend when I ran out and I agree that homemade tastes great and it’s easy to make. 🙂 Reply

  • Vera
    May 21, 2016

    Can I mix the dressing overnight for the next day’s lunch or would it be better to mix it right before serving? Thanks, Vera. Reply

    • Vera
      May 21, 2016

      I meant add the dressing to carrots? Reply

      • Natasha
        natashaskitchen
        May 21, 2016

        Oh sorry I didn’t ready your second comment before answering the first. I would keep them separate until ready to serve but again, you can still prep everything in advance, cover and refrigerate overnight then add dressing to taste before serving 🙂 Reply

        • Vera
          May 21, 2016

          Thanks much! Yes, everyone enjoyed it last time I made it👌🏻 Reply

    • Natasha
      natashaskitchen
      May 21, 2016

      Hi Vera, yes, you can make the dressing the day before and prep the rest of the salad then just toss them together before serving. I hope you enjoy the recipe! 🙂 Reply

  • Tzivia
    April 17, 2016

    Mmmmm carrots and apricots yummmm very springy and bright like the sun mau wanna make this for Passover which is this Friday night would sour cream and greek yogurt work or is it best with mayo and sour cream @ usual always updating this site don’t disappoint gurl Reply

    • Natasha
      natashaskitchen
      April 17, 2016

      Thank you so much Trivia! I’m always happy to hear that you are enjoying our recipes 🙂 Reply

      • Tzivia
        April 18, 2016

        Cool awesome sauce nothing disappoints everything that I’ve made from here is such a big huge hit gurl Reply

  • Mary
    April 2, 2016

    Another fantastic recipe from your kitchen, Natasha! Every one I’ve made has been wonderful and a keeper. We loved this for lunch today. Reply

    • Natasha
      natashaskitchen
      April 2, 2016

      Thank you so much Mary, I’m so glad you loved it 😀. Reply

  • Ella A Stefoglo
    March 29, 2016

    Natasha, the salad is so delicious! ! Thank you for the recipe. Is there a way to make it healthier, perhaps replacing the Mayo or sour cream? Reply

    • Natasha
      natashaskitchen
      March 29, 2016

      Thank you Ella for the wonderful review! I do have a healthier version of this salad posted using oil and lemon juice instead of mayo and sour cream. Check this one out: https://natashaskitchen.com/2014/11/14/carrot-apple-and-walnut-salad/ Reply

    • sofiya pastushok
      March 30, 2016

      Use light mayo and instead of sour cream use fat free plain greek yogurt. I just made it like that and its amazing. Reply

  • Love carrots and will give this recipe a try. Beautiful and bright Easter color salad. Reply

    • Natasha
      natashaskitchen
      March 29, 2016

      Thank you Valya! 🙂 Reply

  • Luda
    March 27, 2016

    How long its can stay in refrigerator
    Happy Easter Reply

    • Natasha
      natashaskitchen
      March 27, 2016

      Luda, we refrigerated it overnight and it was still great the next day. I haven’t tried it any longer. Reply

  • March 27, 2016

    I am a big fan of non-leafy salads because I love the texture, and this salad sounds and looks wonderful! That dressing is so similar to my go-to dressing for when I want a quick coleslaw, and I bet this salad would be great with the addition of thinly sliced cabbage. Although you can’t beat the bright colors of the salad made from carrots – just gorgeous! Reply

    • Natasha
      natashaskitchen
      March 27, 2016

      Oh I do think this dressing would be amazing on coleslaw!! Thank you so much for sharing that idea! 🙂 Reply

  • Nina
    March 27, 2016

    O Natasha!!!! Thanks I am really late see it to do for tomorrow, but I will afterwards. I promise and tell you how it…… Thanks so much. Have a bless Passover and wonderful life in Jesus Christ. Love you. Reply

    • Natasha
      natashaskitchen
      March 27, 2016

      Thank you so much Nina! A Happy and blessed Easter to you!! I hope you love the recipe 🙂 Reply

      • Nina
        May 5, 2016

        Hi Natasha salad was sooo good and everyone like it and children also. Thanks. Blessings. Reply

        • Natasha
          natashaskitchen
          May 6, 2016

          I’m so happy you all liked it :). Thanks Nina! Reply

  • Inna
    March 26, 2016

    Defiantly making this for tomorrow! Thanks for sharing on time! Reply

    • Natasha
      natashaskitchen
      March 26, 2016

      Hi Inna! You’re very welcome. Have a wonderful and blessed Easter! 🙂 Reply

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