Carrot Apple Salad Recipe
This Carrot Apple Salad Recipe is a fresh, crunchy, and lightly sweet salad made with crisp apples, shredded carrots, and a bright lemon-honey dressing—perfect as a healthy side dish or quick lunch option.
Ingredients
- 3 medium carrots peeled and grated or julienned
- 2 medium apples Honey crisp, Fuji, or Gala, cored and julienned
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard optional
- Salt to taste
- Freshly ground black pepper to taste
- 1/3 cup chopped walnuts or sunflower seeds optional
- 2 tablespoons fresh parsley or cilantro finely chopped (optional)
Instructions
- Core and julienne or grate the apples. Immediately toss them with lemon juice to prevent browning.
- Peel and grate or julienne the carrots using a box grater, mandoline, or food processor.
- In a small bowl or jar, whisk together olive oil, honey (or maple syrup), apple cider vinegar, Dijon mustard, salt, and black pepper until well combined.
- In a large mixing bowl, combine the carrots, apples, and chopped herbs.
- Pour the dressing over the salad and toss gently until evenly coated.
- Add walnuts or seeds if using, and toss once more.
- Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed.
- Serve immediately or chill for 10–15 minutes before serving for best flavour.
Notes
- For a vegan version, use maple syrup instead of honey.
- For extra creaminess, replace half the olive oil with plain Greek yogurt.
- Store leftovers in an airtight container in the refrigerator for up to 24 hours.
- Add raisins, dried cranberries, or shredded cabbage for variation.
- Best served fresh to maintain crunch and colour.