Ingredients
Equipment
Method
- Wash and peel your carrots. Using a box grater or a food processor with a shredding disc, shred the carrots into fine strips. Aim for consistent shredding for an even texture throughout the salad. Next, wash your apples and core them, but there’s no need to peel them unless you prefer a smoother texture. Chop the apples into bite-sized pieces, roughly the same size as your shredded carrots. If you’re using celery, wash and finely chop it. For the red onion, peel and finely chop it. If you find raw onion too strong, you can soak the chopped onion in cold water for about 10 minutes and then drain it to mellow its flavor.2 cups shredded carrots, 1 cup chopped crisp apples, 1/4 cup chopped celery, 1/4 cup chopped red onion or sweet onion
- If you’re adding walnuts or pecans for an extra layer of flavor and crunch, it’s best to toast them. Spread the chopped nuts in a single layer on a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until they are fragrant and lightly golden brown. Be careful not to burn them, as they can turn bitter. Remove them from the skillet immediately to a plate to cool.1/4 cup chopped walnuts or pecans, toasted
- In a medium bowl, combine the mayonnaise, plain Greek yogurt (or sour cream), apple cider vinegar, Dijon mustard, and honey or maple syrup (if using). Whisk these ingredients together until they are thoroughly combined and smooth. Taste the dressing and season it with salt and freshly ground black pepper according to your preference. Adjust the acidity by adding a little more vinegar if you like a tangier dressing, or a touch more sweetener if you prefer it sweeter.1/4 cup mayonnaise, 2 tablespoons plain Greek yogurt or sour cream, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, to taste Salt and freshly ground black pepper
- In a large mixing bowl, add the shredded carrots, chopped apples, chopped celery, and chopped red onion. If you’re using fresh parsley, add it now as well. Gently toss these ingredients together to distribute them evenly.2 cups shredded carrots, 1 cup chopped crisp apples, 1/4 cup chopped celery, 1/4 cup chopped red onion or sweet onion, 2 tablespoons fresh parsley, chopped
- Pour the prepared creamy dressing over the combined salad ingredients. Using a large spoon or spatula, gently fold the dressing into the salad, ensuring that all the ingredients are well coated. Be careful not to overmix, as this can bruise the apples and carrots.1/4 cup mayonnaise, 2 tablespoons plain Greek yogurt or sour cream, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, to taste Salt and freshly ground black pepper
- If you toasted nuts, gently fold them into the salad at this stage. This ensures they stay relatively crisp and provide a delightful crunch when you serve the salad.1/4 cup chopped walnuts or pecans, toasted
- For the best flavor, cover the bowl with plastic wrap or a lid and refrigerate the Carrot Apple Salad for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Serve chilled as a refreshing side dish.
Notes
This salad is best stored in an airtight container in the refrigerator and will stay fresh for up to 3-4 days. It is best served cold.