There’s something incredibly satisfying about tossing together a salad that feels like sunshine in a bowl. This Carrot Apple Salad has become a fridge staple for me — sweet, crunchy, creamy, and surprisingly refreshing.
It’s the kind of dish that gives you a little reset in the middle of a heavy week, especially if you’ve been leaning into richer comfort food.
It all started with a post-holiday fridge clean-out when I needed something light but still flavorful. I had carrots, one lonely apple, and just enough mayo to whip up a quick dressing.
A few tweaks later, and this became a go-to for its high fiber content and naturally sweet ingredients that help curb snack cravings. In fact, according to the CDC, diets high in fiber are linked to lower risks of weight gain and better digestion.
The balance of crisp carrots, tart apples, and chewy cranberries gives it a play of textures that feels anything but boring. A little finely diced onion sharpens things up, while the creamy dressing pulls it all together without feeling heavy.
It’s no wonder this salad has been popping up in meal-prep circles and lighter lunch boards lately. Enjoy it with a Chocolate Peanut Butter Smoothie for breakfast or add Crock Pot Chocolate Peanut Clusters for a sweet finish. Trust me — you’ll want to make a big batch.
Why You’ll Want to Make This Again and Again!
- From Side Dish to Star Meal: What started as a quick side has become my go-to lunch prep. It stays fresh and flavorful for days, making weekday meals way easier.
- A Natural Fix for Snack Cravings: The fiber-rich carrots and apples keep me feeling full without that sluggish feeling — it’s my secret to skipping the 3 PM snack attack.
- Diet-Friendly and Delicious: I’ve used vegenaise instead of mayo a few times, and it still turns out creamy and satisfying. Great for anyone who’s dairy-free or vegan.
- Even the Picky Eaters Approve: Surprisingly, my family requests this salad often — even the ones who usually side-eye anything with carrots.
- Healthy Can Be Fun: Bright colors, fresh crunch, and chewy-sweet craisins make every bite feel exciting — proof that clean eating doesn’t have to be boring.
Carrot Apple Salad Recipe
Equipment
- Large mixing bowl
- Small bowl (for dressing)
- Grater or food processor
- Sharp knife
- Cutting board
- Spoon or spatula (for mixing)
Ingredients
For the Salad:
- 4 medium carrots coarsely grated
- 1 apple diced
- 3/4 cup craisins dried cranberries
- 1/4 cup purple or sweet onion finely diced
For the Dressing:
- 1/2 cup mayonnaise real mayo or vegenaise
- 2 tsp lemon juice
- 1/2 Tbsp sugar
- 1/8 tsp sea salt or to taste
- pinch of black pepper freshly ground
Instructions
- Coarsely grate the carrots and add them to a large mixing bowl.
- Dice the apple and finely chop the onion. Add both to the bowl with the carrots.
- Stir in the dried cranberries (craisins).
- In a small bowl, whisk together mayo, lemon juice, sugar, salt, and pepper until smooth.
- Pour the dressing over the carrot-apple mixture.
- Toss everything gently until evenly coated.
- Let it chill for 10–15 minutes before serving for best flavor.
- Store leftovers in an airtight container in the fridge — it tastes even better the next day!
Nutrition Info:
| Nutrition | Value |
| Calories | 160kcal |
| Carbohydrates | 18g |
| Protein | 1g |
| Fat | 10g |
| Sugar | 11g |
| Sodium | 170mg |
Smart & Tasty Variations for Carrot Apple Salad!
- Add toasted seeds for depth: Toss in a tablespoon of toasted sunflower or pumpkin seeds. They add crunch, nuttiness, and a subtle roasted flavor that balances the sweetness of the carrots and apples.
- Try a curry-spiced dressing: Whisk in a pinch of curry powder and a dash of honey into the mayo dressing. It gives a warm, earthy twist and instantly makes the salad feel more exotic.
- Use pickled onions instead of raw: For a tangier bite and less sharpness, swap the raw onion with quick-pickled red onions. It softens the overall flavor while adding an elegant edge.
- Roast the carrots (yes, really): Lightly roast half of the grated carrots before mixing in. It adds caramelized notes and a mellow, sweet-savory contrast to the raw crunch.
- Infuse the craisins: Soak the dried cranberries in orange juice or a splash of apple cider vinegar for 10 minutes before adding. It plumps them up and adds a lovely zing.
- Layer in herbs: A small handful of finely chopped parsley, mint, or tarragon can transform the flavor profile, especially if you’re serving this with grilled meats or Mediterranean dishes.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
