Sweet, juicy autumn apples and just-harvested carrots come together in this spin on classic French carrot salad. We like to use a mandoline slicer on the finest julienne setting to cut the apples and carrots. This will give you the lightest texture and crispest bite. If you don’t have a mandoline, you can use a food processor or box shredder.
French Apple-Carrot Salad
Make this salad in the fall months, when apples are their crispest and juiciest. If you use tart apples, you may need to add extra honey for balance. To add an extra bite to the dressing, whisk in a little Dijon mustard.
Ingredients
- 3 Tbsp. raisins or dried cranberries
- 1 Tbsp. freshly squeezed lemon juice, to taste
- 1 Tbsp. champagne vinegar or white wine vinegar
- 1 to 2 Tbsp. honey, to taste
- ½ tsp. kosher salt or ¼ tsp. sea salt, to taste
- ¼ tsp. freshly ground black pepper, to taste
- 1½ Tbsp. sunflower oil or vegetable oil
- 1½ Tbsp. extra-virgin olive oil
- 1 lb. carrots, julienned or coarsely shredded
- 1 or 2 apples, julienned or coarsely shredded
- 2 Tbsp. chopped fresh parsley
- 1 Tbsp. chopped fresh chives or 1 small shallot, minced
Instructions
- In a small bowl combine raisins and enough boiling water to cover. Let stand 5 minutes to plump, then drain well. Meanwhile, in a medium bowl whisk together lemon juice, vinegar, honey, salt, and pepper. Whisk in sunflower oil and olive oil. Add carrots, apples, raisins, parsley, and chives; toss to coat. Chill at least 1 hour or up to 24 hours.