The Easy Salad I’m Making All Spring Long—It’s So Good

A quick carrot slaw was a cornerstone in my Mom’s recipe repertoire. The cold crunch had me hooked as a kid, despite my childhood skepticism of the mayo/vegetable combo. Today, my family loves this updated, mayo-free version, which I make as a dinnertime side (and enjoy the leftovers for lunch the next day). 

With its fruity, tart complexity, pomegranate molasses is the star of this salad, with sweet dates, carrots, and toasty pecans tempering its acidity. You’ll likely find pomegranate molasses in your grocer’s “international” section. Despite no culinary relation, it’s occasionally stocked with regular molasses in the baking section, too, so you may have to hunt for it a bit. It’s worth it to find this sweet-tart ingredient! 

As for the pecans, toasting them is worth the extra step if you have the time, as it amplifies their nuttiness and crunch. But don’t stress: you can use them raw if you like, and walnuts work just as well. 

Tips for Making This Carrot Salad

• Using bagged shredded carrots makes this recipe even easier. Look for matchstick-cut carrots; they’re typically in a 10-ounce bag, so you can use the whole thing here.
• No pomegranate molasses? Substitute 1 tablespoon of honey plus 1 1/2 teaspoons of balsamic vinegar to mimic its viscosity and tartness. If you prefer a sweeter version of this salad, just use all honey and omit the balsamic.
• My childhood version of this salad included raisins; if you prefer, sub in 3/4 cup raisins for the dates. One cup of dried figs or another soft, dried fruit will also work, just slice them thin.

How To Make My Shredded Carrot Salad

To make six servings, you’ll need:

• 1 tablespoon pomegranate molasses
• 1 tablespoon olive oil
• 1 teaspoon salt, plus more to taste
• 3/4 teaspoon freshly ground black pepper, plus more to taste
• 1/2 teaspoon freshly squeezed lemon juice
• 4 medium carrots, peeled and shredded (about 4 cups)
• 7 medium Medjool dates, pitted and cut into thin strips (about 1 cup)
• 3/4 cup toasted pecan halves, roughly chopped

In a large bowl, whisk the pomegranate molasses, olive oil, salt, pepper, and lemon juice until fully incorporated. Add the carrots, dates, and pecans and stir until well combined, separating any dates that have clumped together. Taste, season with salt and pepper as needed, and serve.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

More Springy Salads