Sugarlaws: Living Sweetly.

Apple Carrot Salad

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October 14th, 2007 · Print Print

I think serving carrots as ribbons is prettier than just chopping them up. It takes quite a while to make them with a vegetable peeler, but if you’re using them in salads, there’s no other way to go.

You could make this salad with a mayonnaise-based dressing, but I thought a tart dressing would be more appropriate for fall. This would be a good starter for a fall-themed dinner, or just a very healthy afternoon snack!

Apple Carrot Salad

1 large granny smith apple
2 peeled carrots
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1/4 tsp poppy seeds
1 tablespoon sugar

1. Using a vegetable peeler, peel carrots into ribbons in a large bowl.
2. Cut the apple into wedges and dice into 1/2″-3/4″ pieces, and add to the carrots.
3. In a small dish, mix lemon juice, vinegar, poppy seeds, and sugar.
4. Pour dressing onto salad, toss. Season with salt as desired, and serve.

Serves four to six.


Tags: food · salads

1 response so far ↓

  • 1 JulieinDSM // Nov 13, 2012 at 10:32 pm

    THANK YOU for this recipe!  I grew up Greek so I don’t know many of the “American” dishes my husband craves.  We had to search through pages of images on Google before we finally came across yours!  My hubby kept saying, the apples aren’t shredded and there were little black dots in it.  He was so excited when he came across your image – so I’m off to the store to make him this “memory” from his childhood! Thanks again!

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