Description
A light, colorful salad made with crisp apples, shredded carrots, and dried cranberries tossed in a zesty dressing. It’s quick to prepare, gluten-free, and easily made vegan.
Ingredients
- 2 medium apples, cored and julienned or grated
- 2 large fresh carrots, peeled and shredded
- 1/3 cup dried cranberries
- 2 tablespoons lemon juice or apple cider vinegar
- 1 tablespoon honey or maple syrup
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- Optional: 2 tablespoons chopped fresh parsley or mint for garnish
Instructions
- Wash and prepare the apples and carrots. Julienne or grate the apples and shred the carrots.
- In a large bowl, combine the apples, carrots, and dried cranberries.
- In a separate small bowl, whisk together lemon juice (or vinegar), honey (or maple syrup), olive oil, and salt.
- Pour the dressing over the salad and gently toss to coat all the ingredients evenly.
- Garnish with fresh herbs if using.
- Chill the salad for 15–20 minutes before serving for best flavor.
Notes
- Use crisp apples like Granny Smith or Honeycrisp for best texture.
- Toss apples in lemon juice immediately to prevent browning.
- For a nutty crunch, add chopped walnuts or pecans.
- For a creamy twist, stir a spoonful of Greek yogurt into the dressing.
- Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
