Carrot Apple Salad Recipe

Ingredients

• 330 g (3 cups)peeled carrots, shredded
• 360 g (3 cups; about 3 apples)peeled apples, shredded and drained
• 75 g (½ cup)currants or raisins
• 30 ml (2 tablespoons)fresh parsley, chopped
• 120 ml (½ cup)mayonnaise
• 30 ml (2 tablespoons)white vinegar
• 15 ml (1 tablespoon)lemon juice
• 2.5 g (½ teaspoon)salt
• 25 g (2 tablespoons)sugar
• ½ teaspoonfreshly ground black pepper

Instructions

1. 1

   Shred the produce

   Use a box grater to shred the peeled carrots and apples into thin, fine pieces.

2. 2

   Drain the apples

   Put the shredded apples in a fine-mesh strainer or on paper towels and press gently to remove excess juice.

3. 3

   Combine the salad

   In a large bowl, combine the shredded carrots and drained apples with the currants or raisins and chopped parsley.

4. 4

   Mix the dressing

   In a separate small bowl, whisk the mayonnaise, white vinegar, lemon juice, salt, sugar and freshly ground pepper until smooth.

5. 5

   Add the dressing

   Pour the dressing over the carrot and apple mixture.

6. 6

   Toss gently

   Mix carefully until the ingredients are evenly coated, taking care not to crush the fruit or carrots.

7. 7

   Serve or chill

   Serve straight away, or cover and chill in the refrigerator until ready to serve.

What is carrot apple salad?

This American-style salad combines shredded carrots and apples with a creamy, sharp-sweet dressing. The fruit, dried currants or raisins and parsley give it a mix of sweetness, tang and freshness.

Here, the apples are drained before mixing, which helps the mayonnaise dressing cling to the ingredients rather than becoming watery.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 2g protein, 46g carbs, 20g fat.

The carrots, apples, currants or raisins and sugar provide most of the carbohydrates, while mayonnaise contributes most of the fat. There is little protein in the salad, so serve it with a protein-rich main such as beans, eggs or grilled chicken to make a more balanced plate.

Choose the produce

Carrots: Peeled carrots shred easily and bring a firm, crisp base to the salad. Use a box grater for fine, even strands.

Apples: Choose apples that are firm enough to grate without turning mushy. Drain the shreds gently so they retain some texture.

Keep the texture crisp

Drain the apples after grating, as instructed, and avoid squeezing them hard; the aim is to remove excess juice without crushing the shreds.

Toss the salad gently after adding the dressing. A light hand keeps the carrots and apples distinct and helps prevent the fruit from breaking down.

Balance the dressing

Mayonnaise gives the dressing its creamy body, while white vinegar and lemon juice provide the tang that offsets the sweetness of the fruit and sugar.

Whisk the dressing separately until smooth before pouring it over the salad. This makes it easier to coat the ingredients evenly.

Add sweetness and freshness

Currants or raisins add chewy, concentrated sweetness against the crisp shreds. Use either one as listed, depending on what you have available.

Fresh parsley brings a herbal note to the creamy dressing. Chop it finely so it disperses through the salad.

Serve it chilled or fresh

The salad can be served as soon as it is tossed, or chilled first for a cooler, more refreshing result. If making it ahead, keep it covered in the refrigerator.

Serve it alongside a savoury main or with a sandwich. Its creamy dressing and fruit sweetness pair well with simply seasoned dishes.

Recipe notes & tips

• Grate the carrots and apples finely for a consistent texture.
• Drain the apples gently before combining them with the other ingredients.
• Whisk the dressing until smooth before adding it to the salad.
• Fold the dressing through carefully to keep the shredded fruit intact.
• Chill the salad, covered, if you prefer to serve it cold.

Variations

• Use raisins: Swap the currants for the same amount of raisins.
• Adjust the tang: Add the listed vinegar and lemon juice gradually, tasting as you go.
• Change the apple: Choose a firm variety for shreds that hold their shape.
• Make it less sweet: Reduce the sugar to suit your taste.
• Add parsley at the end: Reserve a little chopped parsley to scatter over the salad just before serving.

Common mistakes to avoid

• Skipping the draining: Excess apple juice can make the salad watery, so press the shreds gently before mixing.
• Squeezing too hard: Forceful pressing can crush the apple; remove only the excess liquid.
• Using a lumpy dressing: Whisk the dressing ingredients until smooth before pouring them over the salad.
• Tossing roughly: Vigorous mixing can break up the apples; fold the salad gently to coat it.
• Leaving it uncovered: Cover the bowl if chilling the salad so it stays fresh.

How to store

Cover and refrigerate leftovers promptly, and eat them within 2 days for the best texture. The apples may release more juice as the salad sits; stir gently before serving.

Frequently asked questions