Carrot Apple Salad Recipe

This Carrot Apple Salad Recipe is a fresh, crunchy, and slightly sweet side dish made with shredded carrots, crisp apple, dried cranberries, and a light lemon-honey dressing. Perfect for family dinners, picnics, or a quick healthy snack!

Print Pin

Course: Salad, Side Dish

Cuisine: American, Polish-inspired

Keyword: Carrot Apple Salad Recipe

Prep Time: 15

Total Time: 15

Servings:

Calories: 185kcal

Equipment

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

Instructions

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.
Mix the base: In a large bowl, combine carrots, apple, celery (if using), cranberries, and diced onion.
Make the dressing: In a small bowl, whisk together lemon juice, honey, sugar, safflower oil, black pepper, and a pinch of salt.
Combine: Pour the dressing over the carrot-apple mixture. Toss gently until everything is evenly coated.
Finish with parsley: Sprinkle chopped parsley over the top for a fresh touch.
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.

Notes

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

Nutrition