The orchard is calling, folks! Ring in fall with a new way to love apples. Our sweet, apple-centric spin on classic French carrot salad is the perfect side dish for roasted or grilled chicken, pork, and beyond.
SHRED IT For the lightest texture and crispest bite, use a mandoline slicer on the finest julienne setting to cut the apples and carrots. 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.
Nutrition
Calories: 200kcal
Tried this recipe?Let us know how it was!
So good