Carrot Apple Salad
A refreshing and delightful blend of crunchy carrots and sweet apples, customizable for any occasion.
Ingredients
Salad Base
- 2 large carrots, grated Peel if desired
- 2 medium apples, diced Use sweet varieties like Fuji or Honeycrisp
Add-ins
- ¼ cup raisins or cranberries For sweetness
- ¼ cup walnuts, chopped Optional; replace with sunflower seeds if avoiding nuts
Dressing
- ¼ cup mayonnaise or Greek yogurt Use vegan mayo for a dairy-free option
- 1 tablespoon lemon juice
- to taste salt and pepper
Instructions
Preparation
- Wash the carrots and apples thoroughly. Peel the carrots if desired, and grate them using a box grater or food processor. Dice the apples into bite-sized pieces, leaving the skin on for added nutrition and crunch.
Mix Salad Base
- In a large bowl, combine the grated carrots and diced apples to showcase their beautiful colors and textures.
Add Dried Fruits and Nuts
- Add raisins or cranberries and optional walnuts into the bowl.
Prepare the Dressing
- In a small bowl, mix together mayonnaise or Greek yogurt with lemon juice, salt, and pepper.
Combine Salad and Dressing
- Pour the dressing over the carrot-apple mixture and toss everything together until well coated.
Taste and Adjust
- Taste the salad and adjust salt, pepper, or lemon juice to your preference.
Chill
- Let the salad sit in the refrigerator for about 15–30 minutes for best flavor, but it can be enjoyed immediately if in a hurry.
Serve
- Serve the Carrot Apple Salad in a large bowl or individual servings.
Garnish (Optional)
- Garnish with extra chopped walnuts or fresh herbs for an added touch.
Notes
Store in an airtight container in the refrigerator for 2–3 days. To prevent sogginess, avoid adding dressing until ready to serve.