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A vibrant bowl of Carrot Apple Salad is featured in this enticing food image.

Perfect Carrot Apple Salad

This Carrot Apple Salad recipe delivers a refreshing balance of sweet, tangy, and crunchy flavors. It's a versatile and easy-to-make side dish, perfect for any occasion, from grilled chicken to holiday meals, and customizable with your favorite add-ins.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Salad, Side Dish, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound carrots, peeled and shredded
  • 2-3 medium apples Honeycrisp, Gala, or Fuji
  • 1/2 cup mayonnaise
  • 1/4 cup plain yogurt or Greek yogurt
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Optional Add-ins: Raisins, craisins, chopped walnuts, pecans, shredded coconut, pineapple tidbits

Equipment

  • Peeler
  • Shredder or Box Grater
  • Food processor (optional)
  • Medium bowl
  • Whisk
  • Large bowl
  • Measuring cups and spoons
  • Spatula
  • Airtight container

Method
 

  1. Peel and shred the carrots. Core and shred the apples.
  2. In a medium bowl, whisk together the mayonnaise, yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth. Taste and adjust seasonings as needed.
  3. In a large bowl, combine the shredded carrots and apples.
  4. Pour the dressing over the carrot and apple mixture and toss gently to coat.
  5. Add your favorite optional add-ins such as raisins, craisins, nuts, or coconut.
  6. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
  7. Serve your Carrot Apple Salad as a side dish, light lunch, or snack.

Notes

To prevent browning, toss the shredded apples with a little lemon juice or apple cider vinegar. Adjust the sweetness by adding more honey or maple syrup or add more apple cider vinegar for tanginess. Experiment with different add-ins like sunflower seeds or dried cranberries. This salad can be made up to 24 hours in advance; store in an airtight container in the refrigerator.