Crunchy Apple Carrot Salad (Print Version)
Julienned apples and carrots with creamy citrus dressing, toasted nuts and dried cranberries for bright, refreshing crunch.
# What You Need:
→ Salad
01 - 2 medium apples, cored and julienned (such as Granny Smith or Honeycrisp)
02 - 2 large carrots, peeled and julienned
03 - 1 celery stalk, thinly sliced
04 - 1/2 cup walnuts or pecans, roughly chopped
05 - 1/4 cup raisins or dried cranberries
06 - 2 tablespoons fresh parsley, chopped
→ Creamy Citrus Dressing
07 - 1/3 cup plain Greek yogurt or plant-based alternative
08 - 2 tablespoons mayonnaise
09 - 2 tablespoons freshly squeezed orange juice
10 - 1 tablespoon lemon juice
11 - 1 tablespoon honey or maple syrup
12 - 1 teaspoon Dijon mustard
13 - 1/4 teaspoon salt
14 - 1/4 teaspoon black pepper
# How to Prepare:
01 - Combine julienned apples, julienned carrots, sliced celery, chopped walnuts, raisins, and chopped parsley in a large mixing bowl. Toss gently to ensure even distribution.
02 - In a medium bowl, whisk together Greek yogurt, mayonnaise, orange juice, lemon juice, honey, Dijon mustard, salt, and black pepper until the mixture is smooth and creamy.
03 - Pour the prepared dressing over the salad ingredients and toss thoroughly until all components are evenly coated.
04 - Transfer to a serving dish and garnish with additional nuts and parsley if desired. Serve immediately for optimal crunch or refrigerate for up to 1 hour before serving.
# Expert Advice:
01 -
- The creamy, tangy dressing is like a little secret that brings life to every bite.
- The fresh crunch keeps you coming back, and it’s endlessly adaptable with whatever you have on hand.
02 -
- Never add the dressing too early—apples and carrots lose their crispness fast if they sit in it for too long.
- Trying different nut or dried fruit combos led to the happy discovery that dried cherries and toasted almonds are also a knockout pair.
03 -
- Always julienne apples and carrots as evenly as you can—uneven slices lead to a tangled bite that’s less pleasant.
- A tiny pinch more salt right before serving brightens the whole dish and pulls the sweet and tangy flavors together.