Carrot Apple Salad

Carrot apple salad was one of the first things I ever made when I moved into my own apartment and I didn’t have much more than a peeler a knife and a mixing bowl and I remember tossing together some grated carrots and sliced apples with lemon juice because it was all I had and to my surprise it turned out so refreshing and naturally sweet that I’ve been making versions of it ever since.

Now I love serving it as a crisp side at family dinners or packing it for lunch when I want something crunchy and clean and the mix of juicy apples tender carrots chopped pecans and a light citrusy dressing makes it feel both nourishing and satisfying every single time.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Carrots – Crisp and naturally sweet the hearty base of the salad
• Apples – Juicy and tart or sweet depending on your preference they pair beautifully with carrots
• Fresh parsley – Brings brightness and a hint of herbaceous flavor
• Lemon juice – Adds zing and helps keep the apples from browning
• Honey – Lightly sweetens the dressing and balances the tartness
• Olive oil – Adds a smooth finish and ties the flavors together
• Salt – Just a pinch to enhance every element
• Chopped pecans – Bring crunch and a warm nutty depth to every bite

Tools You’ll Need

• Box grater or food processor – To shred the carrots quickly and evenly
• Sharp knife – For slicing apples into thin pieces
• Cutting board – For prepping everything safely and cleanly
• Large mixing bowl – To toss everything together with room to spare
• Small whisk or fork – For blending the dressing before adding it to the salad
• Serving spoon – To mix and portion the salad gently without mashing the ingredients

Instructions

Step 1:

I begin by peeling and shredding the carrots using a box grater and I prefer using the large holes so the texture stays satisfying without being too fine.

Step 2:

Next I slice the apples into thin wedges or matchsticks and I toss them right into a bowl with lemon juice to keep them bright and fresh.

Step 3:

I combine the shredded carrots apples and chopped parsley in a large mixing bowl and then I sprinkle the chopped pecans over the top for a nice crunch.

Step 4:

In a small bowl I whisk together the olive oil honey lemon juice and a pinch of salt until it’s smooth and glossy and I drizzle it over the salad.

Step 5:

Finally I gently toss everything together until it’s evenly coated and I like to let it sit for about 5 to 10 minutes so the flavors can meld before serving.

Tips

If you’re prepping this ahead I recommend keeping the dressing separate until just before serving to maintain the crispness and you can also use maple syrup instead of honey for a vegan version and try adding raisins or dried cranberries for a sweet chew that complements the apples beautifully.

Ways to Serve

This carrot apple salad is perfect as a side dish with roasted chicken or grilled fish and I also enjoy it on its own as a light lunch or with a scoop of cottage cheese or yogurt on top and it’s a lovely addition to potlucks brunch tables or even packed in a lunchbox.

Frequently Asked Questions

Can I make carrot apple salad ahead of time?

Yes you can but I suggest adding the dressing just before serving to keep the apples from softening too much.

What apples work best in carrot apple salad?

I like Honeycrisp or Granny Smith for their crunch and balance of sweet and tart flavor.

Can I add other ingredients to carrot apple salad?

Absolutely chopped dates raisins sunflower seeds or even a handful of shredded coconut work wonderfully.

See You in the Kitchen

I hope you try this carrot apple salad and enjoy its crisp sweet and tangy flavor as much as I do and whether you’re making it for a weekday lunch or a holiday table it’s a fresh and simple dish that always feels just right.

Happy Cooking!

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