Pioneer Woman Carrot Salad

Pioneer Woman carrot salad is a crunchy side dish with matchstick carrots, red apple and toasted pecans that comes together in 10 minutes. Try this easy spring side dish for Easter, Mother's Day or summer cookouts, since it's no-cook and tastes even better when made a day ahead.

Cut the apple into thin matchsticks like the carrots, because every forkful then gets the same crunch and sweetness. Chunky apple pieces sink to the bottom of the bowl and leave the carrots tasting flat.

Coarse grain Dijon gives the dressing a punchy bite and visible mustard seeds that plain Dijon can't match. Mixing it with mayo, honey and cider vinegar also keeps the apple from browning, so the salad stays fresh in the fridge.

Pioneer Woman Carrot Salad

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking timeminutes

Calories

242

kcal

Crisp carrot and apple matchsticks get coated in a creamy, tangy mustard dressing, with toasted pecans and raisins tucked in for crunch and chew. The flavors settle together as it chills, so it tastes best after a short rest.

Ingredients

• 3 tbsp. mayonnaise
  

• 3 tbsp. coarse grain Dijon mustard
  

• 3 tbsp. apple cider vinegar
  

• 3 tbsp. honey
  

• 1 tsp. salt
  

• 1/2 tsp. ground black pepper
  

• 2 (10-oz.) bags matchstick carrots
  

• 1 red apple, cut into matchsticks
  

• 1/2 c. chopped toasted pecans
  

• 1/2 c. raisins
  

• 2 tbsp. fresh parsley, chopped
  

Directions

• Make the dressing: Stir 3 tablespoons mayonnaise, 3 tablespoons coarse grain Dijon mustard, 3 tablespoons apple cider vinegar and 3 tablespoons honey together in a medium bowl. Add 1 teaspoon salt and 1/2 teaspoon pepper, then keep stirring until it's smooth with no streaks of mayo left.
• Add the salad: Add 2 bags of matchstick carrots (10 ounces each), 1 red apple cut into matchsticks and 1/2 cup chopped toasted pecans to the dressing. Then add 1/2 cup raisins and 2 tablespoons chopped parsley and toss until each strand of carrot is coated.
• Serve or chill: Serve the salad right away if you like it extra crunchy. Otherwise cover it and refrigerate for up to 1 day, so the flavors can come together.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 4-sided box grater, Victorinox Fibrox 8-inch chef's knife, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different mustard in this dressing?

Yes, smooth Dijon or yellow mustard works fine, though the dressing will be a little milder and you'll lose the seedy bite. If you want the closest match for the texture, whole grain mustard is the best swap.

How long does carrot salad keep in the fridge?

It keeps well for about a day in a covered container. After that the carrots release water and the dressing gets thin, so I wouldn't push it much longer.

Can I swap the mayonnaise for something lighter?

Plain Greek yogurt works in the same amount and gives you a tangier, lighter dressing. Stir in an extra teaspoon of honey if it tastes too sharp.

Do I need to toast the pecans first?

Toasting is worth the few minutes, since it brings out a deeper nutty flavor and keeps the nuts crisp in the dressing. A dry skillet over medium heat for about 4 minutes does the job.

Why is my carrot salad watery?

The most common cause is salting too early or letting it sit for days, which pulls water out of the carrots and apple. Dress it the same day you plan to serve it, or keep the dressing separate until then.