Ingredients

Scale

3 large carrots, peeled and shredded (about 3 cups)
2 medium apples (e.g., Gala, Fuji, Honeycrisp), cored and julienned or grated
1/4 cup chopped fresh parsley (optional, for garnish and flavor)
1/4 cup walnuts or pecans, lightly toasted and chopped (optional, for crunch)
For the Dressing:
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon salt
Pinch of black pepper

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Instructions

In a large mixing bowl, combine the shredded carrots and julienned (or grated) apples. If using, add the chopped fresh parsley.
Prepare the dressing: In a small bowl or jar, whisk together the extra virgin olive oil, apple cider vinegar, fresh lemon juice, honey (or maple syrup), Dijon mustard, salt, and black pepper until well combined and emulsified.
Pour the dressing over the carrot and apple mixture. Toss gently but thoroughly until all the ingredients are evenly coated with the dressing.
If desired, sprinkle with toasted walnuts or pecans just before serving for an added crunch. Serve immediately or chill for 15-20 minutes to allow the flavors to meld.

Notes

For extra zest, add a pinch of lemon zest to the dressing. Feel free to experiment with different apple varieties; tart apples like Granny Smith can offer a lovely contrast. This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The apples may brown slightly, but the flavor will still be delicious. Make it vegan by using maple syrup instead of honey.

Author: Cook Reel
Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: Tossing
Cuisine: Contemporary American

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 15g
Sodium: 180mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 2g
Cholesterol: 0mg