Name: Crunchy Apple & Carrot Salad with Creamy Citrus Dressing
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 medium apples (Honeycrisp or Fuji), julienned or thinly sliced; 2 cups shredded carrots (about 3–4 medium carrots); ½ cup red cabbage, thinly sliced; ¼ cup roasted sunflower seeds or pumpkin seeds; ¼ cup raisins or dried cranberries; 2 Tbsp fresh parsley, chopped; 3 Tbsp plain Greek yogurt (or dairy-free yogurt); 2 Tbsp orange juice (freshly squeezed); 1 Tbsp lemon juice (freshly squeezed); 1 Tbsp honey or maple syrup; 1 tsp Dijon mustard; Pinch of sea salt; Dash of freshly ground black pepper

Why You’ll Love This Recipe

I love how this salad delivers both freshness and crunch in every bite. The sweetness of the apples and carrots pairs beautifully with the citrusy dressing, while the nuts add a satisfying bite. It’s colorful, nourishing, and comes together in minutes, making it an easy recipe to keep in my rotation for busy days.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large carrots, peeled and shredded
2 crisp apples (such as Honeycrisp or Fuji), cored and julienned
½ cup raisins or dried cranberries
½ cup chopped walnuts or pecans, toasted
2 tablespoons fresh parsley, chopped

For the creamy citrus dressing:

3 tablespoons plain Greek yogurt or mayonnaise
2 tablespoons orange juice
1 tablespoon lemon juice
1 teaspoon honey or maple syrup
A pinch sea salt
A dash freshly cracked black pepper

directions

In a small bowl, whisk together all the dressing ingredients until smooth and creamy.
In a large bowl, combine the carrots, apples, raisins, nuts, and parsley.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Serve right away or chill briefly for a refreshing, cool salad.

Servings and timing

This recipe makes 4 servings and takes about 15 minutes from start to finish, making it a quick option for lunch, meal prep, or a healthy side.

Variations

I sometimes add shredded cabbage for extra crunch and volume.
I use sunflower seeds or pumpkin seeds instead of nuts for a nut-free option.
A pinch of cinnamon in the dressing adds a warm, spiced note.
I swap orange juice for grapefruit juice for a sharper citrus kick.
For more protein, I mix in cooked quinoa or chickpeas.

storage/reheating

I store this salad in an airtight container in the fridge for up to 2 days. The apples may brown slightly over time, but the citrus in the dressing helps slow that down. Since it’s served cold, there’s no reheating needed—just stir before serving.

FAQs

Can I make this salad ahead of time?

Yes, I prepare it up to a few hours in advance and keep it chilled until serving.

How do I keep the apples from browning?

I toss them in a bit of lemon juice before adding them to the salad.

Can I make it vegan?

Yes, I use a dairy-free yogurt or vegan mayonnaise in the dressing.

What apple variety works best?

I prefer firm, sweet-tart apples like Honeycrisp, Fuji, or Pink Lady.

Can I use pre-shredded carrots?

Yes, but I prefer freshly shredded for better texture and flavor.

Conclusion

This crunchy apple and carrot salad with creamy citrus dressing is a simple yet flavorful dish that’s perfect for adding freshness to any meal. I love how the sweet, tangy, and nutty elements work together, and it’s so easy to make ahead for busy days. Every bite is crisp, refreshing, and full of color.