A crisp and refreshing mix of apples and carrots tossed in a smooth, tangy citrus dressing.

Salad:

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

Creamy Citrus Dressing:

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

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Make the dressing: In a small bowl, whisk together yogurt, orange juice, lemon juice, honey, Dijon, salt, and pepper until smooth and creamy.

Prep the salad ingredients: Julienne or thinly slice the apples, shred the carrots, and thinly slice the cabbage.

Assemble the salad: In a large mixing bowl, combine apples, carrots, cabbage, sunflower seeds, raisins, and parsley.

Dress and toss: Pour the creamy citrus dressing over the salad and toss until evenly coated.

Serve immediately or refrigerate for up to 1 hour to allow flavors to meld.

Apple tip: Toss sliced apples in a little lemon juice before adding to prevent browning.

Make it vegan: Use dairy-free yogurt and maple syrup instead of honey.

Extra crunch: Add chopped celery or jicama.

Meal prep: Keep dressing separate until ready to serve for best texture.