Carrot-Apple Salad
A bright and crunchy carrot-apple salad with a creamy honey-lemon dressing, perfect for potlucks or as a side at dinner.
Ingredients
Base ingredients
- 2 cups grated carrots (about 3–4 medium carrots) Grated for texture.
- 2 cups diced apples (Granny Smith for tartness or Honeycrisp for sweetness) Diced into small, uniform pieces.
Optional add-ins
- 1/2 cup raisins Optional; can swap for dried cranberries.
- 1/4 cup chopped pecans or walnuts Optional; toasted for more flavor.
Dressing ingredients
- 1/2 cup plain Greek yogurt or mayonnaise Greek yogurt keeps it lighter.
- 1 tablespoon honey or maple syrup Maple syrup for vegan option.
- 1 tablespoon lemon juice Prevents apple browning and adds brightness.
- Salt and pepper to taste
Instructions
Preparation
- Peel (if desired) and grate the carrots. Core and dice the apples into small, uniform pieces.
Combine the base
- Place carrots and apples in a large mixing bowl. Add raisins and chopped nuts if using.
Make the dressing
- In a small bowl, whisk together the Greek yogurt or mayo, honey or maple syrup, lemon juice, and a pinch of salt and pepper until smooth. Taste and adjust sweetness or acidity.
Toss
- Pour the dressing over the carrot-apple mix and toss gently but thoroughly so every piece is coated.
Chill or serve
- Serve right away for crisp texture, or chill for 30 minutes to let flavors meld. Give it a quick toss before plating.
Notes
If you want dairy-free, use vegan mayonnaise or a plain plant-based yogurt. For a crunchier slaw-style version, add 1 cup thinly sliced green cabbage. Store leftovers in an airtight container for up to 3 days, but consume promptly for best texture.