Easy and Refreshing Carrot Salad with Celery and Pecans Recipe

Chef Bat Sheva Fitoussi shares a quick and simple recipe for a summer carrot salad that combines crunchy carrots, celery, candied pecans, and cranberries. The salad is dressed with a tangy-sweet sauce made from ponzu, honey, garlic, olive oil, vinegar, and salt, creating a vibrant and flavorful dish suitable as a light meal or side for any occasion.

The preparation involves grating four carrots into thin matchsticks, chopping three celery stalks, and mixing them with half a cup each of crushed candied pecans and optional cranberries. The dressing is made by shaking ponzu, honey, crushed garlic, olive oil, vinegar, and salt in a jar until well combined, then poured over the salad and mixed thoroughly. The salad is seasoned to taste and served fresh.

This colorful and easy-to-make salad offers a refreshing crunch and a balance of sweet and sour flavors, making it ideal for casual meals, hosting, or Shabbat dinners. The recipe emphasizes simplicity and speed, taking about ten minutes to prepare.