Shredded Apple Carrot Salad Recipe - Allrecipes.com
Shredded Apple Carrot Salad Recipe
  • READY IN 20 mins

Shredded Apple Carrot Salad

Recipe by  

"This shredded carrot and apple salad is a delightful addition to your summer lunch."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    5 mins
  • READY IN

    20 mins

Directions

  1. Heat a skillet over medium heat; pour sesame seeds into the hot skillet. Cook, stirring often, until sesame seeds are lightly browned and fragrant, 3 to 5 minutes. Remove from heat.
  2. Mix carrots, apple, toasted sesame seeds, and parsley together in a bowl.
  3. Whisk lemon juice, vinegar, sugar, garlic, salt, and pepper together in a separate bowl; slowly drizzle safflower oil into lemon juice mixture while continuing to whisk. Pour dressing over carrot mixture; toss to coat.
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Reviews More Reviews

Most Helpful Positive Review
Sep 27, 2013

I didn't have fresh parsley, so I used about 1 T of fresh chopped cilantro. I also used olive oil. Other than those two substitutions, I followed the recipe. My husband and I thought the salad was delicious. It is good with or without the sesame seeds. I tasted the salad before I added them, and I think I liked it better. My husband likes it with them--it adds an Asian zing--so you can't go wrong either way. I will be making this salad often.

 
Most Helpful Critical Review
Jun 30, 2014

It's too vinegar-y for me. I used a potato peeler and made ribbons of carrot and ribbons of apple. It was beautiful in presentation but only one out of five of us actually liked it. I did sub EVOO for the safflower oil but that was the only substitution I made. :(

 

13 Ratings

Jun 29, 2013

When eating pepper and garlic in an apple salad, this takes some getting used to! I liked this because it was not sweet, and the tang of the lemon and vinegar came out! I didn't have parsley, so used a bit of green pepper for an accent color. When pumpkins are in season, this will be wonderful to replace the carrots with pumpkin! This is a great recipe! Thanks!

 
Mar 22, 2014

Yummy & tangy. A great side dish. The only change that I made was that I did not have any safflower oil handy; used olive oil instead.

 
Jan 24, 2014

Tried it today exactly as the recipe went - with both vinegar, granny smith and lemon it was a little heavy on the acids for my taste. Next time I'll try some sweet apple and half the lemon or vinegar to see how I like it. The recipe is well worth trying just to be amazed of how much punch the tiny tiny sesame seeds contributes tho ;D I was very surprised, and pleasantly so. Remember to roast them for the full experience!

 
Jul 18, 2014

I bought, but then forgot to put in the sesame seeds. Other than that, I made the recipe exactly as written. It was much too tart for my taste. If I ever make it again, I would definitely use a sweet apple, and reduce the amount of lemon juice and vinegar. The salad was easy to prepare, and very appealing visually.

 
May 06, 2014

This is one of those Why Didn't I Think of This? recipes. Not all that complicated, uses ingredients that, just from reading the list, you KNOW will be fabulous together, but you'd never tried it till you saw it somewhere. THANK YOU for being the one to think of it! I didn't have Granny Smiths, which tend to be huge, so I used two Pink Lady apples, instead. And I pretty much use olive oil for everything, so, of course, used that instead of safflower, along with the dried parsley I go through by the bushel. I loved it so much that when I moved it from the tossing bowl to the serving bowl, I grabbed a spoon to snarf up the last of the shredded goodness and the juices that had mixed with the dressing. Served with sautéed shrimp and quinoa with a little EVOO and balsamic vinegar, with chopped almonds and dried cranberries. SUCH a lovely, easy dinner!

 
Oct 01, 2013

super super super awesome!! the sesame seeds add a great touch to the salad!! loved it!

 

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Nutrition

  • Calories
  • 97 kcal
  • 5%
  • Carbohydrates
  • 10.7 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.2 g
  • 9%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 417 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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