Crunchy Apple Carrot Salad (Printer-friendly)

Julienned apples, carrots and celery with nuts and raisins in a creamy citrus-yogurt dressing—bright and crunchy.

# What You Need:

→ Salad

01 - 2 medium apples, cored and julienned (such as Granny Smith or Honeycrisp)
02 - 2 large carrots, peeled and julienned
03 - 1 celery stalk, thinly sliced
04 - 1/2 cup walnuts or pecans, roughly chopped
05 - 1/4 cup raisins or dried cranberries
06 - 2 tablespoons fresh parsley, finely chopped

→ Creamy Citrus Dressing

07 - 1/3 cup plain Greek yogurt or plant-based alternative
08 - 2 tablespoons mayonnaise
09 - 2 tablespoons freshly squeezed orange juice
10 - 1 tablespoon lemon juice
11 - 1 tablespoon honey or maple syrup
12 - 1 teaspoon Dijon mustard
13 - 1/4 teaspoon salt
14 - 1/4 teaspoon ground black pepper

# How to Make It:

01 - In a large mixing bowl, add julienned apples, carrots, thinly sliced celery, chopped walnuts, raisins, and chopped parsley. Gently toss to blend all components.
02 - In a medium bowl, whisk together Greek yogurt, mayonnaise, orange juice, lemon juice, honey, Dijon mustard, salt, and black pepper until a smooth and creamy consistency forms.
03 - Pour the dressing over the prepared salad and toss thoroughly to evenly coat all ingredients.
04 - Transfer to a serving platter or bowl. Garnish with extra nuts and parsley if desired. Serve promptly for optimal crunch or refrigerate up to 1 hour before serving.

# Expert Tips:

01 -
  • You’ll feel like you discovered a little secret—the balance of crunch and creaminess is more addictive than you’d expect.
  • The zesty dressing turns humble ingredients into an unexpectedly delicious centerpiece that’s a breeze to prepare.
02 -
  • The first time I made this, I let the salad sit too long and the apples lost their snap, so always serve soon after tossing.
  • Switching to orange juice freshly squeezed—not bottled—made the dressing sing.
03 -
  • Let kids help with the julienne peeler—just keep an eye on little hands and prepare for lots of giggles.
  • Toasting the nuts first amps up their aroma and flavor beautifully.

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