Crunchy Apple Carrot Salad is a fresh, colorful no-cook salad made with crisp apples, shredded carrots, dried fruit, optional nuts, parsley, and a creamy citrus yogurt dressing.
Ingredients
Scale
2 large apples, julienned
2 cups shredded carrots
1/4 cup golden raisins or dried cranberries
1/4 cup chopped walnuts or pecans, optional
1 tablespoon fresh parsley, chopped
1/2 cup Greek yogurt or dairy-free alternative
2 tablespoons fresh orange juice
1 teaspoon lemon zest
1 tablespoon honey or maple syrup
1/2 teaspoon cinnamon
Pinch of salt
Instructions
Core and julienne the apples into thin matchstick-style pieces.
Shred the carrots if they are not already pre-shredded.
In a small bowl, whisk together the Greek yogurt, fresh orange juice, lemon zest, honey or maple syrup, cinnamon, and salt until smooth and creamy.
In a large bowl, combine the julienned apples, shredded carrots, golden raisins or dried cranberries, and chopped walnuts or pecans if using.
Drizzle the creamy citrus dressing over the apple and carrot mixture.
Toss gently until the salad is evenly coated and glossy.
Let the salad sit for 10 minutes to allow the flavors to meld.
Garnish with chopped fresh parsley and serve chilled.
Notes
Use crisp apples such as Honeycrisp or Fuji for the best texture.
Prepare the dressing before cutting the apples to help reduce browning.
Add the nuts right before serving if you want maximum crunch.
Use dried cranberries for a tangier flavor or golden raisins for a sweeter salad.
For a dairy-free version, use a dairy-free yogurt alternative.
For a vegan version, use dairy-free yogurt and maple syrup instead of honey.
Store the dressing separately if making the salad ahead.
The salad tastes best the day it is made but can be refrigerated for up to 2 days.
Do not freeze this salad because the apples, carrots, and yogurt dressing will lose their fresh texture.
