Description
A refreshing and crunchy Carrot Apple Salad combining shredded carrots and thinly sliced apples with a sweet and tangy dressing made from lemon juice, honey, and Greek yogurt. This simple, no-cook salad is enhanced with raisins, nuts, and a touch of seasoning, perfect as a healthy side dish or light snack.
Ingredients
Scale
Produce
- 2 cups shredded carrots
- 2 apples, cored and thinly sliced (Granny Smith or Honeycrisp recommended)
Dried Fruits & Nuts
- 1/4 cup raisins or dried cranberries
- 1/4 cup chopped walnuts or pecans (optional)
Dressing
- 2 tablespoons lemon juice
- 1 tablespoon honey or maple syrup
- 2 tablespoons Greek yogurt or mayonnaise
Seasonings
- Salt and pepper to taste
Instructions
- Combine Ingredients: In a large mixing bowl, add the shredded carrots, thinly sliced apples, raisins or dried cranberries, and chopped nuts if using. Mix them gently to combine all the main salad components evenly.
- Prepare Dressing: In a separate small bowl, whisk together the lemon juice, honey or maple syrup, Greek yogurt or mayonnaise, along with salt and pepper. This mixture creates a creamy, tangy, and sweet dressing that complements the fresh produce.
- Dress the Salad: Pour the prepared dressing over the carrot and apple mixture. Toss all ingredients together carefully until everything is coated evenly by the dressing, ensuring balanced flavor distribution.
- Chill: Cover the salad and refrigerate it for at least 15 minutes. This resting time allows the flavors to meld and develop a harmonious taste while keeping the salad crisp.
- Serve: Serve the salad chilled as a refreshing side dish or a light, nutritious snack that’s perfect for any occasion.
Notes
- For a nut-free version, omit the walnuts or pecans.
- You can substitute Greek yogurt with mayonnaise for a richer, creamier dressing.
- Use tart apples such as Granny Smith for a more balanced flavor against the sweetness of the honey and raisins.
- Adding a pinch of cinnamon can give a warm, spiced twist to the salad.
- Best enjoyed fresh but can be stored covered in fridge for up to 2 days.
