Carrot Apple Salad
This is the bowl I make when I want a bright side and I do not want to turn the stove on. Carrot is cut in thin strips, apple in matchsticks, and both sit with dried cranberries, a little red onion, and thyme. The dressing is olive oil and lemon, not mayo, so it stays light and the apple keeps its bite. Thyme leaves are the green scatter in the photo. A pinch is enough. A heavy hand makes the bowl taste like tea.
Cut the carrot and apple close to the same size. Thick chunks and thin shreds will not toss evenly, and the apple will not look like the strips in the photo. A crisp apple holds up. A mealy one turns soft in the lemon. Salt the onion for 5 minutes if it is too sharp, then drain it. The cranberries are the sweet note. Use unsweetened ones if you can find them.
It feeds four as a side and two if it is lunch with a piece of grilled chicken or a handful of chickpeas. It keeps for a day. The apple browns a little at the edges, which is fine.
Why you'll love it
- Ready in 15 minutes, no stove.
- Carrot, apple, cranberry, and thyme, the way it is in the bowl.
- Lemon and olive oil, not a creamy dressing.
- Holds up better than a lettuce salad.
Anti-Inflammatory & Mediterranean Recipes
Carrot Apple Salad
- Prep15 min
- Cook0 mins
- Servings4 servings
- Calories160 kcal
Ingredients
- Salad
- Dressing
Instructions
- Stir the dressing: olive oil, lemon juice, honey if you are using it, salt, and pepper.
- Toss the carrot, apple, cranberries, and onion with the dressing.
- Scatter the thyme over the top. Toss once more, lightly, so the leaves stay visible.
- Taste. Add a pinch more lemon if it is flat, or a pinch more salt if the cranberries are tart.
- Serve right away, or chill 15 minutes if you want it colder.
Notes & Tips
- Matchsticks, not a fine grate. Grated carrot weeps and the bowl goes wet.
- Crisp apple. Soft apple turns to mush in the lemon.
- Thyme last, and only the leaves. Stems are woody.
- Toss just before serving if you want the apple to stay pale.
- Nutrition: Per serving (1/4 of the bowl). Estimate, with honey.
- Nutrition: Net carbohydrates: 21g
- Nutrition: WW estimate: 4 points on the current plan (oil, cranberries, and honey carry the points)
- Fridge: 1 day, covered. The apple softens and darkens a little. Still good as a side.
- Do not freeze it.
- Nutrition is an estimate from carrot, apple, dried cranberries, olive oil, and a teaspoon of honey. Unsweetened cranberries drop the sugar a little.
Variations & serving ideas
- No cranberries: use chopped dried apricot, or skip the dried fruit.
- No honey: skip it. Ripe apple and cranberry are sweet enough.
- No thyme: use a pinch of chopped parsley or mint.
- Higher protein: fold in a drained can of chickpeas, or serve it next to grilled chicken.
- Nutty: add 2 Tbsp chopped toasted walnuts. That raises the points.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 160 kcal |
| Total fat | 7 g |
| Sodium | 180 mg |
| Total carbohydrate | 26 g |
| Fibre | 5 g |
| Protein | 1 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Carrot Apple Salad?
15 minutes of prep.
What ingredients do I need for Carrot Apple Salad?
The key ingredients include carrot matchsticks, crisp apples, cranberries, red onion, thyme and lemon juice. The recipe card lists every ingredient with exact amounts.
How many servings does this recipe make?
It makes 4 servings.
How many calories are in one serving?
According to the recipe's nutrition information, one serving has about 160 calories, 1 g protein, 26 g carbohydrates and 7 g fat.
Test your knowledge5 quick questions about this recipe
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