Carrot Salad with Chinese Pecans and Cranberries

Carrot salad with chives, Chinese pecans and cranberries in a particularly addictive Dijon mustard sauce - an excellent salad for entertaining and pampering

  • AppetizersType
  • EasyDifficulty
  • 10 minPrep. Time
  • 10Serving/Unit


The salad
Carrots, 12 medium units
without peel
Chives, 1 cup
Chinese pecans, 100 g
slightly broken
Cranberries, 3/4 cup
The sauce
Canola oil, 1/2 cup
Canned natural vinegar 5%, 6 tablespoons
Brown sugar, 4 flat tablespoons
Mustard spread with grains, 4 tablespoons
Salt, 1 flat teaspoon
Black pepper, pinch
Garlic, 3 cloves
crushed or chopped


1. Peel the carrots, wash them and chop finely. I recommend doing this using a vegetable cutter or alternatively using a grater to create “sticks”.
2. Chop the chives and break up the Chinese pecans a bit. You can also cut the cranberries into smaller pieces.
3. Mix everything together in a large bowl.
4. Mix well in a small bowl all the sauce ingredients and then pour over the salad. It is recommended to pour the sauce a few minutes before serving.
5. Bon appetite (:

Equipment: grater, slicer.

The spices and mustard in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 291 cal 147 cal
Proteins 3 g 2 g
Carbohydrates 34 g 17 g
Fat 17 g 8 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Carrot Salad with Chinese Pecans and Cranberries
A carrot salad that you must adopt
Carrot Salad with Chinese Pecans and Cranberries
Carrot Salad with Chinese Pecans and Cranberries