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Shredded Apple Carrot Salad

Shredded Apple Carrot Salad

Alli Shircliff

"This shredded carrot and apple salad is a delightful addition to your summer lunch."
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20 m servings 97 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 97 kcal
  • 5%
  • Fat:
  • 6.2 g
  • 9%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 417 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  • Cook's Note:
  • Substitute honey or maple syrup for the sugar, if desired.

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Read all reviews 22
  1. 24 Ratings

Most helpful positive review

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 w...

Most helpful critical review

I made this yesterday. Decided to double it as it didn't seem to make a lot. I didn't have fresh basil so left it out. I also used olive oil instead of safflower and a regular apple (I think ...

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Least positive

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 w...

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, ...

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.

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 v...

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...

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 ...

I made this for the first time but I had put raisins in it and added the apples and OMG,everyday it taste better,we had enough for 3 days. What a cool side or just something to eat on. Will be m...

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

Cut back on the vinegar for sure, used garlic salt instead of fresh garlic to down play garlic breath. I,vet made several times always good. Fresh parsley is also a must.

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