Carrot and Apple Salad
No matter how low I get on produce, there are some vegetables that I can’t imagine not having around. Onions, garlic, and carrots come to mind. Carrots are so cheap, and so hardy, and so versatile that I rarely swing through the produce section of the supermarket without grabbing a bag (and another bag of the baby carrots for snacking as well).
And that’s a great thing, because a carrot salad is one hell of an easy side dish to pull together, and adds great color to any plate. Carrot Raisin Salad is one of the classics, but so is carrot and apple salad, and I love the way the sweetness of the apples plays off of the earthiness of the carrots. There’s no shortage of texture in this salad, either. Prepare yourself for some crunching at the table tonight.
What Kind of Apples to Use in Carrot Apple Salad
The personality of the apples you pick will set the tone for the salad. Granny Smith will get you to a tarter salad, Fuji will get you to a sweeter salad. You can also amp up the honey in the dressing if you are picking a tart apple and want that nice contrast.
Some good apples for this salad are Granny Smith (green, sour, tart), Cortland (red skin, bright white flesh, a bit tart), Jonathon (mixed red and yellow, tart, crisp), Gala (sweet, crunchy), Fuji (red, sweet, juicy, firm) and Honeycrisp (sweet, crunchy). Also keep an eye out for Cosmic Crisp apples, which are big and juicy, and don’t brown after being cut for a nice long time, so your salad stays oh-so-pretty.
Apple Carrot Slaw
Carrot salads are really more like slaws, which are made from firm fruits and vegetables that are shredded or sliced into thin matchsticks. They are also great to tote somewhere, whether it be a picnic or a potluck, and they can usually be made up to a day ahead of time. In fact, the carrots soften just ever so slightly in the dressing, and absorb the flavors of the other ingredients.
How to Cut Carrots into Matchsticks
Peel the carrots, if desired (you can also scrub them if you prefer0), and cut them into 2-inch pieces. Cut the pieces lengthwise into thin slices, about ¼ inch thick, or thinner if you can manage it. It’s best to use a thin sharp knife for this. Place some of the slices of carrot on the cutting board, and carefully slice them lengthwise again ¼-inch or less wide, until you have small sticks.
You can use a similar technique for the apples, cutting them first into 2 inch or so chunks. I like to leave the apples unpeeled, since the skin adds a nice additional pop of color to the salad.
Carrot Apple Salad: The sweetness of the apples plays off of the earthiness of the carrots, and there’s a whole lots of color and crunchiness going on.Tweet This
What to Serve with Carrot Apple Salad:
- Grilled Chicken Breasts
- Grilled Pork Tacos with Salsa Ranchera
- Lemon Garlic Air Fryer Chicken Breasts
- Pulled Pork Quesadillas
- Easy Chipotle Sliders
Other Carrot Recipes:
- Carrot Raisin Salad
- Roasted Carrots with Tapenade Dressing
- Roasted Carrots with Spinach Parsley Pesto
- Cream of Carrot Soup
- Carrot Fries with Sriracha Sauce
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Carrot Apple Salad
- 2 crisp apples , such as Granny Smith, Fuji, Gala or Honey Crisp
- 1 tablespoon fresh lemon juice
- 6 medium carrots , peeled
- ¼ cup golden raisins
- 3 tablespoon vegetable oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Kosher salt and freshly ground pepper to taste
- Peel the apples, if desired, then core them and cut them into matchsticks. Place them in a medium bowl, sprinkle over the lemon juice, and set sit while you prepare the rest of the salad.
- Cut the carrots into matchsticks (see above for step-by-step photos).and add them to the bowl along with the raisins.
- In a small bowl combine the vegetable oil, vinegar, honey and salt and pepper. Toss the carrot and apple mixture with dressing to combine, and let the salad sit for 10 minutes before serving. You can also keep it covered in the fridge for up to a day before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
The dressing is much too acidic. Tried adding adding some more oil (the usual ratio is 3 or 4 oil to 1 acid) but it didn’t help, so I added a generous dollop of honey. To give it the green I needed since I peeled the apples, I fine chopped some carrot fronds. (Carrot fronds are great for pesto and chimichurri, also soup.)