Carrot Apple Salad
A crisp, sweet, and tangy salad made with shredded carrots, fresh apple, and a creamy yogurt dressing. This refreshing side dish is perfect for summer barbecues, potlucks, or as a light and healthy family meal addition.
Equipment
- Box grater or food processor
- Large mixing bowl
- Small mixing bowl
- Whisk
- Knife and cutting board
Ingredients
- 6 medium carrots, peeled and shredded
- 1 large red apple (Fuji or Gala), grated or julienned
- 0.5 cup celery, finely diced (optional)
- 0.75 cup plain yogurt (or Greek yogurt for thicker dressing)
- 1 tsp honey or pure maple syrup
- 2 tbsp fresh lemon juice
- 1 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
- Peel and shred carrots using a grater or food processor. Grate or julienne the apple. Dice celery if using.
- In a large serving bowl, combine the shredded carrots, apple, and celery.
- In a small bowl, whisk together yogurt, honey or maple syrup, lemon juice, and chopped parsley. Season with salt and pepper.
- Pour the yogurt dressing over the carrot-apple mixture and toss until evenly coated.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
This salad can be made ahead of time (4–6 hours in advance) and stored in the refrigerator. For extra crunch, add celery, nuts, or sunflower seeds. For a fun presentation, portion into jars for salad pots. It pairs well with grilled meats, fish, or barbecue mains.