Apple Carrot Salad
15 min
|
easy
|
gluten-free,
lactose-free,
low-fat,
vegan,
vegetarian
Recipe by Eunice
Introduction
This apple carrot salad is all about snap and shine: Honeycrisp plus Granny Smith, parsley, and a lemon Dijon maple dressing that hits sweet, tart, and peppery in one bite.
Think no-mayo slaw energy that stays crisp, travels well, and plays nice with grilled chicken, fish, or a quick desk lunch when you want clean flavor without fuss.
Ingredients (4 servings)
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Ingredients
- 1 medium Honeycrisp apple, julienned Honeycrisp apples 0.5 lb medium
- 1 medium Granny Smith apple, julienned Granny Smith apple 1 ct medium
- 2 medium carrots, julienned carrots 0.21 lb medium
- 2 Tbsp fresh parsley, chopped fresh parsley 0.27 oz
- 1 Tbsp fresh lemon juice lemon 0.33 ct (for fresh lemon juice)
- 1 tsp lemon zest lemon 0.07 ct (for lemon zest)
- 2 Tbsp olive oil olive oil
- 1 Tbsp pure maple syrup pure maple syrup 1 Tbsp
- ½ tsp Dijon mustard Dijon mustard 0.1 oz
- pinch sea salt sea salt 0.01 oz
- pinch freshly ground black pepper black peppercorns (for freshly ground black pepper)
How to Make Apple Carrot Salad
-
Prep your station
Grab a large wooden board, a sharp chef's knife, and a big bowl so you can move fast and keep things tidy.
Rinse the apples and carrots, and pat them dry so the dressing clings.
-
Julienne the apples and carrots
Cut the apples into thin matchsticks, skin on for color and snap.
Peel the carrots and slice them into the same matchstick size so every bite feels balanced.
If you are slow with a knife, park the cut apples in a small bowl with a splash of lemon juice to prevent browning.
-
Make the lemon-maple dressing
In a small bowl, whisk the lemon juice, lemon zest, Dijon, maple syrup, a pinch of sea salt, and black pepper until smooth.
Stream in the olive oil while whisking until slightly thick and glossy.
Taste and adjust with a pinch more salt if the flavors feel flat, or a touch more maple if your apples are very tart.
-
Toss and season
Add the julienned apples, carrots, and chopped parsley to a large bowl.
Pour over the dressing and toss with tongs until everything is lightly coated and shining.
Let it sit 5 to 10 minutes so the salt relaxes the veg just a touch while staying crisp.
-
Serve and store
Serve chilled or at cool room temp so the lemon and maple pop.
Refrigerate leftovers in a glass container for up to 2 days and toss again before serving.
Substitutions
- Maple syrup -> honey or agave
- Honey gives a rounder floral sweetness and a slightly thicker cling, while agave keeps it vegan and neutral so the lemon and mustard stay in the spotlight.
- Dijon mustard -> 1/4 tsp fresh grated ginger
- Ginger swaps the mustard heat for a clean, zippy lift that loves apples, giving a lighter, fresher dressing without losing the back-of-the-throat tingle.
- Parsley -> fresh mint
- Mint makes the salad extra refreshing and perfume-y, playing beautifully with lemon and apple while keeping the same bright green pop.
Tips
- Matchstick discipline
- Square off one side of the apple and carrot to make a flat base, slice into 1/8 inch planks, then stack and slice into 1/8 inch sticks for pro-level texture.
- Stop the brown
- If you need more time, park cut apples in cold water with a squeeze of lemon, then drain and pat dry so the dressing does not get watered down.
- Season like you mean it
- Fruit needs salt to taste vivid, so finish with a tiny pinch after tossing and taste again with a forkful of salad, not just the dressing in the bowl.
- Chill, but not too long
- A short rest in the fridge, 10 to 20 minutes, crisps the veg and tightens the dressing, but longer than a day softens the apples.
- Make-ahead strategy
- Keep the julienned apples and carrots dry in a paper towel lined glass container and the dressing in a jar, then toss right before serving for max crunch.
- Optional crunch boost
- If you want extra texture, add a handful of toasted walnuts, almonds, or pepitas right before serving so they stay snappy.
Nutrition Facts *
| Energy | 244 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 13 | g |
| Carbohydrates | 32 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the apples from browning?
- Toss the cut apples with a teaspoon of the lemon juice right away or hold them in cold lemon water, then drain and pat dry before dressing.
- My salad turned watery. What happened?
- Excess moisture from un-dried produce or a long rest time can dilute the dressing, so dry everything well and toss close to serving.
- The dressing tastes too sour. How do I fix it?
- Whisk in a touch more olive oil and a small drizzle of maple or honey, then add a grain or two of salt to round the edges.
- Can I grate instead of julienne?
- Yes, but grate on the large holes for some body, and dress lightly so it does not go slumpy, since grated veg releases more juice.
- Can I use a mandoline safely for the julienne?
- Yes, use the julienne blade and a cut-resistant glove, and keep strokes steady so you get even sticks that soak up the dressing perfectly.
Serving Suggestions
This salad plays nice with salty partners like sharp cheddar, roasted chicken, or a seared salmon fillet, because the sweet-tart bite cuts the richness cleanly.
For a little drama, fold in toasted walnuts and a crumble of feta, or a pinch of Aleppo pepper to the dressing for gentle warmth that wakes everything up.
More pairings:
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