Ingredients
Produce
- 3 cups peeled carrots – shredded
- 3 cups peeled apples (about 3) – shredded and drained
- 2 tablespoons fresh chopped parsley
Dried Fruit
- 1/2 cup currants or raisins
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons white vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1/2 teaspoon fresh ground pepper
Instructions
- Shred Carrots and Apples: Using a box grater, shred peeled carrots and peeled apples finely to prepare the base of the salad.
- Drain Apples: Place the shredded apples in a fine mesh strainer or wrap them in paper towels and press gently to remove excess juice to prevent the salad from becoming soggy.
- Combine Main Ingredients: In a large mixing bowl, add the shredded carrots, drained apples, currants (or raisins), and chopped fresh parsley.
- Prepare Dressing: In a separate small bowl, whisk together mayonnaise, white vinegar, lemon juice, salt, sugar, and freshly ground pepper until smooth and well blended.
- Add Dressing to Salad: Pour the prepared dressing over the carrot and apple mixture in the large bowl.
- Mix Gently: Toss all ingredients gently to evenly coat the salad with the dressing without bruising the fruit or vegetables.
- Serve or Chill: The salad can be served immediately for a fresh crunch or chilled in the refrigerator to allow flavors to meld before serving.
Notes
- To prevent the apples from browning before serving, you can toss them in a little lemon juice right after shredding.
- This salad tastes best when chilled for at least 30 minutes to let the flavors marry.
- For a healthier version, substitute mayonnaise with Greek yogurt.
- Add nuts like walnuts or pecans for extra texture and nutrition.
- The salad stays fresh in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
