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Top-down view of a fresh carrot apple salad served in a white bowl on a white marble countertop. The salad includes coarsely grated carrots, diced red apples, dried cranberries, and finely chopped purple onion all tossed in a creamy mayo dressing. This colorful, crunchy salad is simple, vibrant, and full of texture and flavor.

Carrot Apple Salad Recipe

This vibrant carrot apple salad is sweet, tangy, and refreshingly crisp. Packed with flavor and nutrients, it’s a perfect no-cook side dish or light lunch that comes together in minutes.
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Prep Time 10 minutes
Total Time 10 minutes
Course Light meal, Salad, Side Dish
Cuisine American
Servings 8
Calories 160 kcal

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.
    Top-down view of a large clear glass bowl placed on a clean white marble countertop, partially filled with freshly grated orange carrots. A stainless-steel hand grater rests nearby alongside whole carrots on a white cutting board. This step highlights the preparation of fresh, crunchy carrots as the base for the salad.
  • Dice the apple and finely chop the onion. Add both to the bowl with the carrots.
    Top-down view showing diced red apple and finely chopped purple onion added to the grated carrots in a clear glass mixing bowl on a white marble countertop. A white cutting board and silver knife rest nearby. These fresh ingredients add a balance of sweetness and sharpness to the vibrant salad base.
  • Stir in the dried cranberries (craisins).
    Top-down view of dried cranberries (craisins) being sprinkled into a bowl containing grated carrots, diced apple, and chopped purple onion. The large glass mixing bowl sits on a white marble surface. These dried fruits add a sweet-tart flavor and chewy texture, enhancing the color and taste of the salad.
  • In a small bowl, whisk together mayo, lemon juice, sugar, salt, and pepper until smooth.
    Top-down view of a small white bowl on a white marble countertop with mayonnaise, lemon juice, sugar, salt, and black pepper being whisked together. A silver spoon is used to mix the creamy dressing. This step prepares a tangy and sweet dressing that ties the salad flavors together perfectly.
  • Pour the dressing over the carrot-apple mixture.
    Top-down view showing the creamy dressing made from mayo, lemon juice, sugar, salt, and pepper being poured into the salad mixture containing grated carrots, apples, cranberries, and onions. The glass mixing bowl is placed on a white marble counter. This step adds creaminess and flavor, coating the vibrant salad ingredients.
  • Toss everything gently until evenly coated.
    Top-down view of the complete salad being gently tossed in a clear glass bowl using a white silicone spatula. All ingredients—grated carrots, diced apple, dried cranberries, chopped onion, and creamy dressing—are evenly mixed. The bowl rests on a clean white marble counter, presenting a fresh, colorful, and well-blended salad.
  • 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!
    Top-down view of a fresh carrot apple salad served in a white bowl on a white marble countertop. The salad includes coarsely grated carrots, diced red apples, dried cranberries, and finely chopped purple onion all tossed in a creamy mayo dressing. This colorful, crunchy salad is simple, vibrant, and full of texture and flavor.