Carrot Salad with Apricots and Pecans

Make Carrot Salad with Apricots and Pecans for a bright, crunchy side with sweet apricots and toasted pecans.

Ingredients

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

Instructions

Step 1: Prepare the Carrots

Peel and coarsely grate or julienne the carrots until you have a pile of bright, moist orange ribbons with a crisp, fibrous texture. Work over a large mixing bowl so the shreds collect neatly; you want the carrots to look freshly torn—slightly glossy from their natural juices, with distinct thin strands that will catch the dressing. Set the large bowl of carrots on the painted white pine surface and leave it ready for the other components, a clean wooden serving spoon resting on the rim for continuity later.

Notes

• Toast pecans just until fragrant to boost flavor
• Store dressing separately to keep carrots crisp
• Substitute Greek yogurt for sour cream to lighten the dressing
• Reserve some pecans to add right before serving for maximum crunch