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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Ingredients

20 m servings 97 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • 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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Directions

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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.

Footnotes

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

Reviews

Read all reviews 19
  1. 20 Ratings

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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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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!

This is a refreshingly different carrot salad. Since an number of reviewers wrote that the dressing was too strong, I cut down on the vinegar and lemon juice - which was a good move; the amount ...

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