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
You'll love this creamy carrot salad with shredded carrots and diced apricots.
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
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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Read comments/reviewsAdd comment/review
Hi Natasha! Love the mashed potatoes u made, i followed that recipe and boy! do my boys love it! nice! creamy and delicious! thank u!
You’re welcome! I’m so happy you enjoyed it Laraia!
can i use cashew nuts instead of the pecan?
Hi, yes that would work fine.
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!
Thank you for the wonderful review! I’m so glad you enjoyed it! 🙂
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 :))).
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. 🙂
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.
I meant add the dressing to carrots?
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 🙂
Thanks much! Yes, everyone enjoyed it last time I made it👌🏻
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! 🙂
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
Thank you so much Trivia! I’m always happy to hear that you are enjoying our recipes 🙂
Cool awesome sauce nothing disappoints everything that I’ve made from here is such a big huge hit gurl
Another fantastic recipe from your kitchen, Natasha! Every one I’ve made has been wonderful and a keeper. We loved this for lunch today.
Thank you so much Mary, I’m so glad you loved it 😀.
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?
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/
Use light mayo and instead of sour cream use fat free plain greek yogurt. I just made it like that and its amazing.
Love carrots and will give this recipe a try. Beautiful and bright Easter color salad.
Thank you Valya! 🙂
How long its can stay in refrigerator
Luda, we refrigerated it overnight and it was still great the next day. I haven’t tried it any longer.
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!
Oh I do think this dressing would be amazing on coleslaw!! Thank you so much for sharing that idea! 🙂
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.
Thank you so much Nina! A Happy and blessed Easter to you!! I hope you love the recipe 🙂
Hi Natasha salad was sooo good and everyone like it and children also. Thanks. Blessings.
I’m so happy you all liked it :). Thanks Nina!
Defiantly making this for tomorrow! Thanks for sharing on time!
Hi Inna! You’re very welcome. Have a wonderful and blessed Easter! 🙂