Crunchy Apple Carrot Salad (Printable)
Bright, crunchy apples and carrots with nuts, raisins and a zesty creamy citrus yogurt dressing.
# What You’ll Need:
→ Salad
01 - 2 medium apples, cored and julienned (such as Granny Smith or Honeycrisp)
02 - 2 large carrots, peeled and julienned
03 - 1 celery stalk, thinly sliced
04 - 1/2 cup walnuts or pecans, roughly chopped
05 - 1/4 cup raisins or dried cranberries
06 - 2 tablespoons fresh parsley, finely chopped
→ Creamy Citrus Dressing
07 - 1/3 cup plain Greek yogurt or plant-based yogurt
08 - 2 tablespoons mayonnaise
09 - 2 tablespoons freshly squeezed orange juice
10 - 1 tablespoon fresh lemon juice
11 - 1 tablespoon honey or maple syrup
12 - 1 teaspoon Dijon mustard
13 - 1/4 teaspoon salt
14 - 1/4 teaspoon ground black pepper
# How-To Steps:
01 - In a large mixing bowl, gently combine the julienned apples, carrots, sliced celery, chopped walnuts, raisins, and parsley.
02 - In a medium bowl, whisk together Greek yogurt, mayonnaise, orange juice, lemon juice, honey, Dijon mustard, salt, and black pepper until fully emulsified.
03 - Pour the dressing over the salad mixture and toss thoroughly until all ingredients are evenly coated.
04 - Transfer the salad to a serving dish, garnish with additional nuts and parsley as desired, and serve immediately or refrigerate for up to 1 hour to maintain optimal crunch.
# Expert Advice:
01 -
- It’s secretly one of the easiest ways to eat (and crave) raw veggies, even if you’re usually team cooked.
- Every mouthful is ridiculously crunchy, zippy, and filling—my go-to when I need a midday recharge.
02 -
- If you dress the salad too early, the apples and carrots can get soggy—wait until right before serving.
- I once overdid the mustard in a rush, so remember: a little goes a very long way here.
03 -
- Tossing the nuts in just before serving preserves their bite—they’ll soften if left too long in dressing.
- Macerate dried fruit in a splash of citrus juice if it’s tough; this turns chewy into plump and juicy.