This carrot apple salad is a crisp, colorful, and naturally sweet side dish that’s as refreshing as it is easy to make. With shredded carrots, juicy apples, and a light, tangy dressing, it brings together crunch and sweetness in every bite—perfect for picnics, potlucks, or a quick, healthy snack.
Why You’ll Love This Recipe
I love how bright and fresh this salad tastes. The apples and carrots give it a natural sweetness, while the simple dressing ties everything together with a touch of tang. It’s ready in minutes, keeps well in the fridge, and adds a burst of color and crunch to any meal. Plus, it’s a great way to get more fruits and veggies into my day without even trying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Carrots, peeled and shredded
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Apples, cored and shredded or julienned
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Lemon juice
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Honey or maple syrup
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Olive oil or plain Greek yogurt
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Salt and black pepper
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Optional add-ins: raisins, chopped walnuts, sunflower seeds, fresh parsley
Directions
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I start by peeling and shredding the carrots and apples. I like to use a box grater or food processor for speed.
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I immediately toss the apples with lemon juice to keep them from browning and to add brightness.
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In a small bowl, I whisk together the honey (or maple syrup), olive oil or yogurt, salt, and pepper.
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I pour the dressing over the carrots and apples and toss until everything is coated evenly.
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If I’m using raisins or nuts, I stir them in last.
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I let the salad chill for at least 10–15 minutes before serving to help the flavors meld.
Servings and timing
This recipe makes about 4 servings. It takes around 10 minutes to prep and doesn’t require any cooking, so it’s ready in about 10–15 minutes total.
Variations
When I want extra sweetness, I use honeycrisp or gala apples. For more crunch, I toss in chopped walnuts, pecans, or sunflower seeds. I’ve also added a dash of cinnamon or a spoonful of Dijon mustard for a twist in the dressing. If I’m going dairy-free, I stick with olive oil; for extra creaminess, I use plain Greek yogurt instead.
storage/reheating
I store this salad in an airtight container in the fridge for up to 3 days. The lemon juice helps keep the apples from browning, and it tastes even better after a few hours in the fridge. It’s meant to be served cold, so no reheating is needed.
FAQs
What type of apples work best?
I like using crisp, sweet-tart varieties like honeycrisp, gala, or fuji. They hold their texture and balance the carrots beautifully.
Can I grate the carrots and apples in advance?
Yes, I often prep them a few hours ahead and store them with lemon juice to prevent browning and keep them fresh.
Is this salad vegan?
It can be! I use maple syrup instead of honey and choose olive oil or a plant-based yogurt for the dressing.
What’s a good protein to serve with this?
It pairs well with grilled chicken, salmon, or even chickpeas if I want to keep things plant-based.
Can I make this salad creamy?
Yes, I just swap the olive oil for Greek yogurt or add a spoonful to the dressing for a creamy twist that still feels light.
Conclusion
Carrot apple salad is a simple, fresh, and flavorful way to enjoy fruits and veggies in one bowl. I love how versatile it is—sweet, crunchy, and just a little tangy. Whether I’m looking for a quick lunch side or a colorful addition to dinner, this salad always fits the moment.
