Description
Fresh, crunchy, and bright — this carrot-apple salad comes together fast and keeps well for lunches or a simple side. Same ingredients, totally new wording.
Ingredients
Scale
- 6 medium carrots, peeled and coarsely shredded
- 1 large apple, grated or cut into thin matchsticks
- ½ cup celery, finely chopped (optional)
- ¾ cup plain yogurt (use Greek for a thicker dressing)
- 1 tsp honey or maple syrup
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Instructions
- Get the veg ready: Use a box grater or food processor to shred the carrots. Grate the apple or slice it into thin julienne strips. If you’re adding celery, dice it small so every bite has a little crunch.
- Whip up the dressing: In a small bowl, stir together the yogurt, honey (or maple), lemon juice, chopped parsley, and a pinch of salt and pepper until smooth.
- Toss it: Place the shredded carrots, apple, and celery (if using) in a large mixing bowl. Pour the yogurt dressing over the produce and toss gently until everything is evenly coated.
- Chill briefly: Cover and refrigerate for at least one hour to let the flavors meld and the salad firm up. If you’re pressed for time, a 15–20 minute chill still tastes great.
- Finish and serve: Just before serving, taste and adjust seasoning. Garnish with extra parsley or a sprinkle of seeds or nuts if you like a bit of texture.
Notes
Storage tip: Keep leftovers in an airtight container in the fridge for 2–3 days. If you plan to prep ahead, store dressing separately and combine shortly before serving for maximum crunch.