Shredded Carrot Salad with Pecans

This is a quick easy shredded carrot salad with pecans for a wonderful crunch.  It is sweetened with dried cranberries and a touch of honey.  The combination of textures and flavous won’t give you a chance  miss the salt in this salad.

I first made this salad when I bought a big bag of carrots and didn’t know what to do with them.  It was one of those, what’s in my cupboard that might go together.  Pecans, because I was testing out some squares and dried cranberries.  I don’t even know why I had them.  I don’t like cranberry, or I didn’t, until I made this salad.

For me my Citrus Basil Dressing, without the basil, was the only option.  It is one of the few salad dressings that I really like and it works well.  The tanginess of the citrus and the cranberries is a perfect complement to the carrot. Toasting the pecans first heightens their flavour considerably.

I often take this to work for an afternoon snack.  It is hearty enough to get me through the end of the workday without weighing me down and it’s light, refreshing taste perks up the afternoon.  

Once the dressing is added it lasts fairly well. For a picnic or pot luck you can’t miss with a shredded carrot salad with pecans, cranberries and green onions. Take each of the items separately and quickly mix everything to keep the salad fresh or mix the carrots, cranberries and green onions ahead of time and and dress it and add the pecans just before serving. I also like it for lunch or, if I am just having a plain chicken breast for a simple meal. Needless to say, I like having extra carrots around now, I just don’t always have green onions and no other onion substitutes well.

Print Recipe

Shredded Carrot Salad with Pecans

Prep Time12 minutes mins

Course: Salad

Servings: 6

Equipment

• 1 quart (4 c) bowl, large whole grater, sharp knife, cutting board, small frying pan.

Ingredients

• 1 c Shredded Carrots, about 2 medium sized carrots
• 3 tbsp Dried cranberries
• 2 tbsp Sliced green onions, about 2 large or 4 small
• 2 tbsp Citrus dressing
• 3 tbsp Chopped pecans, chopped

Instructions

• Mix carrots, green onion, and dried cranberries in a medium size bowl. Add Citrus Dressing and mix well. Sprinkle on toasted pecans and toss.

Notes

Serving Suggestion

Serve as an accompaniment to any meal or as a snack.  Great with grilled chicken, or pork.  Refreshing summer salad for picnics or bbq’s.

Storage

Will keep in the refrigerator 4-5 days without dressing added.

Plan Ahead

Shred carrots and slice onions ahead of time.  

Sodium Content

No salt has been added to this recipe.  The only sodium is that which occurs naturally in the food.