This colorful and crunchy shredded carrot salad with candied pecans recipe is the perfect addition to any summertime meal. It’s light, refreshing, and a touch sweet with honey. It’s sure to be a new family favorite!
Shredded Carrot Salad with Candied Pecans Recipe
Crunchy & sweet, this yummy side salad can be whipped up to add some spice to your next weeknight dinner!
- sunflower seed oil (or any other neutral oil): ½ cup
- white wine vinegar: ⅓ cup
- honey: 3 tablespoons
- garlic cloves: 3, minced
- dijon mustard: 1 tablespoon
- carrots: 15
- scallions: ⅓ cup, thinly sliced
- candied pecans: ¼ cup, roughly chopped
- salt and pepper: to taste
Step 1: In a small bowl whisk together the oil, vinegar, honey, minced garlic, and mustard until the vinaigrette is smooth and creamy.
Step 2: In a food processor, or with a box grater, grate the carrots. Thinly slice the scallions and roughly chop the pecans.
Step 3: In a large bowl toss the shredded carrots, sliced scallions, chopped pecans, and vinaigrette together. Season to taste with freshly ground black pepper and sea salt.
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