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–+ servings

Apple Carrot Crunch Salad

A refreshing and vibrant salad combining crisp apples, crunchy carrots, and a zesty dressing, perfect for a light lunch or as a side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups shredded carrots use a box grater or food processor for even shreds
  • 1 large apple cored and thinly sliced (Granny Smith or Honeycrisp recommended)
  • 1 cup red cabbage finely shredded
  • 1/2 cup raisins for added sweetness
  • 1/4 cup sunflower seeds unsalted, for crunch
  • 1/4 cup fresh parsley chopped, for garnish
For the Dressing
  • 3 tablespoons olive oil extra virgin for best flavor
  • 2 tablespoons apple cider vinegar adds tanginess
  • 1 tablespoon honey or maple syrup for a vegan option
  • 1/2 teaspoon Dijon mustard for a hint of spice
  • salt to taste sea salt enhances flavors
  • pepper to taste black pepper freshly cracked for best flavor

Method
 

Prepare the Salad
  1. In a large mixing bowl, combine the shredded carrots, sliced apple, shredded red cabbage, raisins, and sunflower seeds. Toss gently to mix the ingredients evenly.
  2. Add chopped parsley on top for garnish, which will add a fresh flavor and vibrant color.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard until well combined. This emulsifies the dressing, creating a smooth consistency.
  2. Season with salt and pepper to taste. Adjust the sweetness or acidity by adding more honey or vinegar as desired.
Combine and Serve
  1. Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly. This ensures every bite is flavorful.
  2. Serve immediately on a platter or in individual bowls. Enjoy the crunch and freshness!

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 50mgPotassium: 300mgFiber: 4gSugar: 10gVitamin A: 10000IUVitamin C: 15mgCalcium: 30mgIron: 0.5mg

Notes

This salad is best served fresh but can be stored in the refrigerator for up to 2 days. If making ahead, keep the dressing separate until ready to serve to maintain the crunchiness of the salad.

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