I’ve always loved salads that feel fresh, crunchy, and naturally sweet, and this Carrot Apple Salad checks all those boxes. It’s the kind of recipe I make when I want something quick that doesn’t taste boring.

The combination of crisp carrots, sweet apple, tangy lemon juice, and a touch of honey makes it light yet satisfying.

This salad works perfectly for family dinners, picnics, or when you just want a refreshing side dish that’s ready in minutes. The best part? You don’t need any fancy equipment—just a simple grater or knife, and you’re good to go.

Why It’s So Good For You?

Carrots are packed with beta-carotene, which supports eye and heart health.
Apples bring fiber and natural sweetness that balances the flavors.
Cranberries add antioxidants and a pop of tartness.
The light lemon-honey dressing ties everything together without being heavy.

It’s not only tasty but also a salad you can feel good about eating.

How to Make Carrot Apple Salad Recipe?

Recipe Overview

This easy carrot apple salad is made with fresh shredded carrots, juicy apple, dried cranberries, lemon juice, and a light dressing. It’s crunchy, refreshing, and comes together in less than 20 minutes.

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Cuisine: American, Polish-inspired
Course: Salad, Side Dish
Difficulty Level: Easy
Yield: 4 servings
Calories per serving: ~185
Serving Size: 1 cup

Equipment Needed

Cutting board
Sharp knife
Vegetable peeler
Box grater or food processor with shred blade
Mixing bowl
Measuring spoons and cups
Wooden spoon or spatula

Ingredients

6 medium carrots, peeled and shredded
1 large apple, grated or julienned (green apple works great for tartness)
½ cup diced celery (optional, for extra crunch)
¾ cup dried cranberries (craisins)
¼ cup purple or sweet onion, finely diced
1 tsp honey or maple syrup
2 tbsp lemon juice (freshly squeezed is best)
1 tbsp chopped parsley
½ tbsp sugar
½ tsp ground black pepper
Salt to taste
2 tbsp safflower oil

Ingredient Notes

Carrots: Choose firm, bright carrots for the best crunch.
Apple: A crisp variety like Honeycrisp or Granny Smith keeps the salad from turning mushy.
Cranberries: You can swap with raisins if you prefer a softer, sweeter bite.
Oil: Safflower oil is light and mild, but you can use olive oil if that’s what you have on hand.

Instructions

1. Prep the carrots and apple: Peel and shred the carrots. Grate or julienne the apple right before mixing so it stays fresh and doesn’t brown too quickly.

2. Mix the base: In a large bowl, combine carrots, apple, celery (if using), cranberries, and diced onion.

3. Make the dressing: In a small bowl, whisk together lemon juice, honey, sugar, safflower oil, black pepper, and a pinch of salt.

4. Combine: Pour the dressing over the carrot-apple mixture. Toss gently until everything is evenly coated.

5. Finish with parsley: Sprinkle chopped parsley over the top for a fresh touch.

6. Chill or serve right away: This salad tastes great immediately, but I like to let it chill in the fridge for about 15–20 minutes before serving so the flavors come together.

👉 Tip: If you’re making it ahead, add the apple right before serving to keep it from browning.

Nutrition (per serving)

Calories: 185
Carbohydrates: 29g
Protein: 2g
Fat: 7g
Fiber: 5g
Sugar: 20g

Tips and Variations

✔️ Swap cranberries with raisins for a more classic carrot apple raisin salad.

✔️ Add shredded cabbage to turn it into a carrot cabbage apple salad.

✔️ Use green apple if you want more tartness.

✔️ For a creamier version, mix in 2 tbsp plain Greek yogurt with the dressing.

✔️ Make it Polish-style by skipping cranberries and using just carrots, apple, and lemon.

Storing Tips

Keep leftovers in an airtight container in the fridge for up to 3 days. Stir before serving, as the dressing can settle at the bottom.

Favorite Ways To Serve It Up

As a fresh side for grilled chicken or fish.
Alongside a sandwich or wrap for a light lunch.
At family dinners, it works well with hearty mains like roasted meats.
Serve chilled at summer BBQs or potlucks—it always disappears fast!

Health Benefits

This healthy carrot apple salad recipe isn’t just tasty—it’s good for you, too. Carrots help with heart health, apples bring natural sweetness and fiber, cranberries are rich in antioxidants, and lemon juice adds vitamin C. It’s a guilt-free side dish you’ll want to keep on rotation.

Recipe Note

If your apple starts to brown too quickly, toss it in a little extra lemon juice before mixing into the salad.

When to Serve It?

I make this carrot and apple salad any time I want something quick and refreshing. It works in every season—fresh for summer, but just as tasty during the fall holidays when you want a lighter side dish on the table.

FAQ – Carrot Apple Salad

Q: Can I Make Carrot Apple Salad In Advance?

A: Yes! Just keep the dressing separate and add the apple right before serving to keep it fresh.

Q: What Kind Of Apple Works Best?

A: Crisp apples like Granny Smith, Fuji, or Honeycrisp. They hold up well and don’t get mushy.

Q: Can I Make This Salad Without Oil?

A: Yes, just skip the oil and add a little extra lemon juice or a spoonful of yogurt for creaminess.

Q: Is Carrot Apple Salad Served Cold?

A: Yes, this is a cold salad. Chilling it for 15–20 minutes makes it even more refreshing.

Q: How Many Calories Are In Carrot Apple Salad?

A: About 185 calories per serving, depending on the ingredients you use.

Conclusion

This Carrot Apple Salad recipe is proof that simple ingredients can create something flavorful and refreshing. It’s quick, easy, and perfect for any occasion. I’d love to hear if you try it—leave a comment or share your favorite twist on this recipe.