Description
Carrot Apple Salad is a refreshing and easy-to-make side dish featuring shredded carrots and apples combined with currants, fresh parsley, and a creamy tangy dressing. Perfect for adding a bright, crisp, and sweet flavor to your meals, this salad is ideal for fall or anytime you want a healthy, vibrant dish.
Ingredients
Scale
Salad Ingredients
- 3 cups peeled carrots - shredded
- 3 cups peeled apples (about 3) - shredded and drained
- 1/2 cup currants or raisins
- 2 tablespoons fresh chopped parsley
Dressing Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons white vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1/2 teaspoon fresh ground pepper
Instructions
- Shred Carrots and Apples: Using a box grater, shred both the peeled carrots and peeled apples separately to prepare the base of the salad.
- Drain Apples: Place the grated apples in a fine mesh strainer or wrap in paper towels and press firmly to drain off excess juice to prevent the salad from becoming watery.
- Combine Salad Ingredients: In a large mixing bowl, add the shredded carrots, drained apples, currants or raisins, and chopped fresh parsley. Toss gently to combine.
- Prepare Dressing: In a small bowl, whisk together the mayonnaise, white vinegar, lemon juice, salt, sugar, and freshly ground pepper until the dressing is smooth and well blended.
- Dress the Salad: Pour the prepared dressing over the carrot and apple mixture, then gently mix everything together until all ingredients are evenly coated.
- Serve or Chill: The salad can be served immediately for a fresh taste or covered and chilled in the refrigerator until ready to serve to allow flavors to meld.
Notes
- For best texture, make sure to drain the grated apples thoroughly to avoid excess moisture in the salad.
- You can substitute mayonnaise with a vegan alternative if desired to make it vegan-friendly.
- Try adding chopped nuts like walnuts or pecans for extra crunch and flavor variations.
- This salad pairs wonderfully with roasted meats or as a refreshing side to sandwiches and wraps.
- Store any leftovers in an airtight container in the refrigerator and consume within 2 days for optimal freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 10 mg
