Description
A refreshing and crunchy Carrot Salad featuring sweet dried apricots and toasted pecans, tossed in a creamy garlic mayo and sour cream dressing. This easy-to-make side dish balances textures and flavors perfectly for a light and flavorful accompaniment to any meal.
Ingredients
Scale
Salad
- 1/2 cup (3 oz) dried apricots, diced
- 1/2 cup pecans, toasted on a dry skillet and coarsely chopped
- 3 large carrots, julienned or grated (approximate quantity)
Dressing
- 1 large or 2 small garlic cloves, minced (or to taste)
- 1/4 cup sour cream
- 1/4 cup real mayonnaise
- 1/8 tsp sea salt (or to taste)
- Pinch of freshly ground black pepper
Instructions
- Prep the ingredients: Julienne or grate the carrots finely. Dice the dried apricots into small pieces. Toast the pecans in a dry skillet over medium heat until fragrant and slightly browned, then coarsely chop them. Transfer all the prepared salad ingredients into a large mixing bowl.
- Make the dressing and combine: In a small mixing bowl, combine the minced garlic, sour cream, mayonnaise, sea salt, and freshly ground black pepper. Stir well until the dressing is smooth and creamy. Add the dressing gradually to the salad mixture, tossing gently to coat everything evenly. Adjust seasoning to taste, then serve immediately as a vibrant side dish.
Notes
- To toast pecans, heat a dry skillet over medium heat and stir the pecans frequently to avoid burning. This step enhances the nutty flavor.
- You can substitute Greek yogurt for sour cream to reduce fat content slightly.
- For more texture, add chopped celery or fresh herbs like parsley.
- This salad is best served fresh, but can be refrigerated for up to 1 day.
- Adjust garlic quantity according to your preference.
