Servings: 6 as a side dish For the Carrot Salad: 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 For the Dressing: 1 large or 2 small garlic cloves, or to taste 1/4 cup sour cream 1/4 cup real mayo 1/8 tsp sea salt, or to taste pinch of black pepper, freshly ground
Prep your ingredients: julienne or grate carrots, dice apricots and
chop your toasted pecans (don't skip the toasting - it really brings out their nuttiness).
Transfer everything to a large mixing bowl.
In a small mixing bowl, combine all dressing ingredients and stir to combine.
Add dressing to the salad to taste and serve.