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This is one of Joe’s favorite things of all time. Luckily, it’s also really easy to put together! We usually pair this Shredded Carrot Apple Salad with some kind of protein, or we bring it along to a potluck when we are craving some crunchy, cool vegetables. It is vegan too, which really helps when you’re looking for a dish that people with multiple dietary restrictions can enjoy.
This Shredded Carrot Apple Salad is the perfect way to use up your extra vegetables lingering in the crisper drawer. I was inspired by a simple carrot salad I saw over on David Lebovitz’s website, but then I jazzed it up a bit with some sweet dried cranberries and crunchy walnuts because I can’t leave well enough alone. If you’re not a fan of apples, you could swap them out for some shredded pears, or leave the fruit out altogether. It’s up to you.
Looking for more side dish inspiration to help you eat more vegetables this summer? You should check out this, this, or this!
Shredded Carrot Apple Salad Recipe
Servings: 6, as a side dish
Total Time: 10 minutes
5 large carrots (approx 250 g)
1 medium apple (approx 175 g)
1/3 cup (35 g) walnuts, crushed
1/2 cup (60 g) dried cranberries
1 tablespoon Dijon mustard
2 tablespoons olive oil
Juice and zest from 1 lemon
Kosher salt & freshly ground black pepper, to taste
Using the shredder disc of a food processor, or the large holes of a box grater, grate the carrots and apples into a large bowl.
Add the dried cranberries and walnuts to the bowl, toss gently.
Whisk all of the remaining ingredients together in a separate small bowl. Taste and adjust as needed. It should be bright and light.
Add the dressing to the other ingredients and toss everything together. Serve chilled or at room temperature.
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