Crunchy Apple & Carrot Salad with Creamy Citrus Dressing

Crunchy apple & carrot salad with creamy citrus dressing is one of my favorite fresh sides. It’s bright, tangy, naturally sweet, and full of texture—everything I look for in a salad that feels both healthy and satisfying. Shredded carrots and crisp apples are tossed with a zesty yogurt-based dressing that ties it all together in the most refreshing way.

Why You’ll Love This Recipe

I love how light and vibrant this salad is. It’s quick to throw together and makes a great contrast to heavier meals. The crunch of the apples and carrots pairs so well with the creamy, citrusy dressing. It works as a side dish for dinner, a healthy lunch, or even a picnic or potluck option. And the best part? It tastes even better after sitting a bit in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:

• Carrots, peeled and shredded

• Crisp apples (like Honeycrisp or Granny Smith), julienned or shredded

• Celery, thinly sliced (optional for extra crunch)

• Raisins or dried cranberries

• Sunflower seeds or chopped walnuts (for crunch)

• Fresh parsley or mint (optional)

For the creamy citrus dressing:

• Plain Greek yogurt

• Fresh orange juice

• Lemon juice

• Honey or maple syrup

• Dijon mustard (optional, for a little zip)

• Salt

• Black pepper

Directions

1. I peel and shred the carrots, then julienne or grate the apples (leaving the skin on for extra texture and color).

2. In a large bowl, I combine the carrots, apples, celery (if using), dried fruit, and seeds or nuts.

3. In a separate bowl, I whisk together the Greek yogurt, orange juice, lemon juice, honey, Dijon mustard, salt, and pepper until smooth and creamy.

4. I pour the dressing over the salad and toss until everything is evenly coated.

5. I chill the salad for at least 15–30 minutes to let the flavors meld before serving. I garnish with fresh herbs if I’m using them.

Servings and timing

This recipe makes about 4 servings. It takes around 15 minutes to prepare, with optional chilling time before serving.

Variations

Sometimes I use shredded red cabbage or broccoli stems for more crunch and color. I’ve also swapped in sliced grapes or chopped pineapple for a fruity twist. For a nuttier flavor, I use almond butter or tahini in the dressing instead of yogurt. And if I want a dairy-free version, I use coconut yogurt or a simple vinaigrette.

Storage/reheating

I store the salad in an airtight container in the fridge for up to 3 days. The carrots and apples hold their crunch well, and the flavors deepen as it chills. I stir before serving if any separation occurs. I don’t recommend reheating—it’s best enjoyed cold.

FAQs

Can I make this salad ahead of time?

Yes, it actually tastes better after sitting for a bit. I usually make it a few hours ahead and keep it chilled until serving.

Will the apples brown?

A little, but the citrus dressing helps prevent that. I toss the apples in lemon juice quickly after cutting to help preserve their color.

Can I use pre-shredded carrots?

Yes, if I’m short on time. Freshly shredded carrots are a bit more tender, but pre-shredded works fine for convenience.

Is this salad kid-friendly?

Definitely. The sweetness of the apples and carrots makes it appealing, and I sometimes leave out the mustard for a milder dressing.

What can I serve this with?

It’s great alongside grilled chicken, sandwiches, burgers, or even as a fresh topping for tacos or wraps.

Conclusion

Crunchy apple & carrot salad with creamy citrus dressing is a light, flavorful side that always feels fresh and satisfying. I love making it when I want something easy, healthy, and packed with natural sweetness and tang. Whether it’s part of a weekday meal or served at a picnic, this salad adds color and crunch to any table.

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