Meatless Monday: Shredded Carrot Salad with Candied Pecans Recipe

  • 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!

    Prep Time:
    Servings: 4-6


    • 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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