Apple Carrot Salad

Prep Time	Cook Time	Total Time
15 min	0 min	15 min

Introduction

This crisp apple carrot salad is bright, fresh, and just a little sweet, thanks to maple syrup and two kinds of apples.

It comes together in minutes, so it is perfect for weeknight dinners, packed lunches, or last-minute potlucks.

Lemon, Dijon, and parsley give it a light, zippy dressing that keeps every bite crunchy and super refreshing.

Prep mode (keeps screen active)

Prep the apples and carrots

Core the apples, then cut them into thin matchsticks, keeping the skins on for color and crunch.
Peel the carrots if you like, then julienne them into similar thin matchsticks for an even bite.
Chop the parsley, then add the apples, carrots, and parsley to a large mixing bowl.
Drizzle the lemon juice over the apples and carrots right away, and toss gently to slow any browning.
Whisk the lemon maple dressing

In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, lemon zest, salt, and black pepper.
Taste and adjust the seasoning with a pinch more salt, pepper, or lemon zest if you like.

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Combine and toss the salad

Pour the dressing over the apple and carrot mixture in the large bowl.
Use tongs or clean hands to toss until everything is lightly and evenly coated.
Taste once more and add a tiny pinch of salt or a drizzle of maple syrup if needed.
Chill or serve

Serve the salad right away for the crispest texture, or let it rest 10 minutes to soften slightly.
If you prefer it colder, cover the bowl and chill the salad for up to one hour before serving.

Maple syrup -> honey: Swap the maple syrup with the same amount of honey for a slightly floral sweetness and a thicker, glossier dressing.
Olive oil -> avocado oil: Use avocado oil instead of olive oil for a very mild flavor that lets the apples and carrots shine even more.
Parsley -> fresh mint: Try chopped fresh mint in place of parsley for a cooling, dessert-like twist that pairs especially well with Honeycrisp apples.

Cut even matchsticks: Keep the apple and carrot matchsticks similar in size so the salad feels balanced and every bite chews evenly.
Use a mandoline or julienne peeler: If knife work feels slow, use a mandoline or julienne peeler for fast, uniform strips with very little effort.
Dry produce before dressing: If the apples or carrots seem very wet, pat them dry, so the dressing clings instead of watering down.
Make it ahead smartly: You can prep the salad up to four hours ahead; just keep it chilled and toss again right before serving.
Balance sweet and tart: Different apples vary in sweetness, so taste and tweak with a bit more lemon or maple until it feels balanced.

How can I keep the apples from turning brown?: Toss the julienned apples in lemon juice as soon as you cut them, and keep the salad covered until serving.
Can I make this salad the day before?: You can, but the apples soften overnight; for best texture, prep it the same day or keep components separate.
What other apples work besides Honeycrisp and Granny Smith?: Use any crisp variety, like Pink Lady, Fuji, or Gala; just mix one tart apple with one sweeter apple.
Can I add nuts or seeds to this salad?: Yes, add toasted walnuts, pecans, or sunflower seeds right before serving for extra crunch and a little richer flavor.
How do I make the salad less sweet?: Use only half the maple syrup and add a splash more lemon juice, then season again with salt and pepper.