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Shredded Apple Carrot Salad

Shredded Apple Carrot Salad

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
Alli Shircliff

Alli Shircliff

This shredded carrot and apple salad is a delightful addition to your summer lunch.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 97 kcal
  • 5%
  • Fat:
  • 6.2 g
  • 9%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 417 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. Heat a skillet over medium heat; pour sesame seeds into the hot skillet. Cook, stirring often, until sesame seeds are lightly browned and fragrant, 3 to 5 minutes. Remove from heat.
  2. Mix carrots, apple, toasted sesame seeds, and parsley together in a bowl.
  3. Whisk lemon juice, vinegar, sugar, garlic, salt, and pepper together in a separate bowl; slowly drizzle safflower oil into lemon juice mixture while continuing to whisk. Pour dressing over carrot mixture; toss to coat.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Wendy Lyons
6

Wendy Lyons

9/27/2013

I didn't have fresh parsley, so I used about 1 T of fresh chopped cilantro. I also used olive oil. Other than those two substitutions, I followed the recipe. My husband and I thought the salad was delicious. It is good with or without the sesame seeds. I tasted the salad before I added them, and I think I liked it better. My husband likes it with them--it adds an Asian zing--so you can't go wrong either way. I will be making this salad often.

sueb
5

sueb

6/29/2013

When eating pepper and garlic in an apple salad, this takes some getting used to! I liked this because it was not sweet, and the tang of the lemon and vinegar came out! I didn't have parsley, so used a bit of green pepper for an accent color. When pumpkins are in season, this will be wonderful to replace the carrots with pumpkin! This is a great recipe! Thanks!

cschwem
3

cschwem

3/22/2014

Yummy & tangy. A great side dish. The only change that I made was that I did not have any safflower oil handy; used olive oil instead.

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