Description
A refreshing and crunchy Carrot Apple Salad that combines shredded carrots, crisp apples, and a tangy, sweet dressing. Perfect as a light snack or side dish, this salad features a delightful mix of textures and flavors, enhanced by the optional addition of nuts and dried fruits. Ready in just 15 minutes, it’s a healthy and easy-to-make recipe suitable for a quick, nutritious boost.
Ingredients
Scale
Main Ingredients
- 2 cups shredded carrots
- 2 apples, cored and thinly sliced (Granny Smith or Honeycrisp recommended)
- 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
- Salt and pepper to taste
Instructions
- Combine main ingredients: In a large mixing bowl, add the shredded carrots, thinly sliced apples, raisins or dried cranberries, and the chopped nuts if you are using them. Gently toss to mix the components evenly.
- Prepare the dressing: In a small bowl, whisk together the lemon juice, honey or maple syrup, Greek yogurt or mayonnaise, and salt and pepper. Ensure the dressing is smooth and well combined for a balanced flavor.
- Dress the salad: Pour the prepared dressing over the carrot and apple mixture. Toss all ingredients thoroughly until the salad is evenly coated with the dressing.
- Chill and meld flavors: Cover the salad and refrigerate for at least 15 minutes. This step allows the flavors to meld together, enhancing the taste and texture of the salad.
- Serve: Serve the salad chilled. It’s ideal as a refreshing side dish or a light snack any time of day.
Notes
- For a vegan version, use maple syrup instead of honey and mayonnaise alternatives like vegan mayo or extra Greek yogurt.
- Walnuts or pecans add a nice crunch but can be omitted for nut-free diets.
- Use crisp apples such as Granny Smith or Honeycrisp to maintain texture.
- Adjust sweetness and salt levels in the dressing according to your taste.
- Can be prepared ahead and stored refrigerated for up to 24 hours, but best eaten fresh for optimal crunch.
