Carrot Apple Salad Recipe

I recently whipped up a delightful Fruit Veggie Salad that sparkles with color and crunch. Crisp shredded carrots mingle with thinly sliced red and green apples, dried cranberries and mandarin orange segments. A comforting blend of vanilla yogurt and mayo ties each bite into a balanced, vibrant mix of flavors.

I recently stumbled upon this Carrot Apple Salad and I couldn’t wait to share it with you all. One of my all time fav recipes, this salad brings together the crispness of 1 red apple and 1 green apple thinly sliced with 3 medium carrots, peeled and shredded.

I like how the vivid colors mix with the sweetness of 1/2 cup dried cranberries and 1/2 cup mandarin orange segments that just elevate the look and taste of the dish. Then comes the twist, a smooth blend of 1/2 cup vanilla yogurt and 1/3 cup mayonnaise that makes it decadently creamy yet surprisingly light.

I add salt and pepper just to round out the flavors. I honestly did not expect a salad like this to transform into one of my go to recipes when I need a unique twist on a healthy, fruity, and refreshing dish.

Why I Like this Recipe

I really love this recipe cuz it mixes a bunch of textures and flavors that just work together so well. First, I appreciate how the crunchy shredded carrots and crisp, thinly sliced apples give it an awesome bite. Second, I’m all about the sweet surprise from dried cranberries and mandarin orange segments that balance the tartness of the fruit. Third, the dressing is my personal favorite – the blend of vanilla yogurt and mayo makes it creamy and tangy in a way thats really comforting. Lastly, I like that its super easy to prep and chill for a bit in the fridge, which makes it a great option for when I need a fast, yet delicious, meal.

Ingredients

• Carrots: They provide fiber and vitamins which help keep you full and add a naturally sweet crunch.
• Red apple: Sweet and tangy with plenty of fiber to balance the flavors in the dish.
• Green apple: Tart and crisp that gives a natural zing along with essential vitamins.
• Dried cranberries: Chewy and tangy with antioxidants that add a burst of natural sweetness.
• Mandarin orange segments: Juicy citrus taste loaded with vitamin C for immune boost.
• Vanilla yogurt: Creamy and tangy, it offers protein and calcium while adding mild sweetness.
• Mayonnaise: Rich, creamy texture that unites flavors and gives a smooth mouthfeel to the salad.
• Salt: Elevates overall flavor and harmonizes the diverse tastes in the salad.
• Pepper: Offers a mild spice kick that brightens this unique medley.

Ingredient Quantities

• 3 medium carrots, peeled and shredded
• 1 red apple, cored and thinly sliced
• 1 green apple, cored and thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup mandarin orange segments, drained
• 1/2 cup vanilla yogurt
• 1/3 cup mayonnaise
• Salt, to taste
• Pepper, to taste

How to Make this

1. Start by peeling and shredding 3 medium carrots then slice 1 red and 1 green apple thinly after coring them.

2. In a large bowl, combine the shredded carrots and sliced apples.

3. Mix in 1/2 cup of dried cranberries with the fruits and veggies.

4. Add 1/2 cup of mandarin orange segments that have been drained.

5. Separately, in a small bowl, stir together 1/2 cup vanilla yogurt and 1/3 cup mayonnaise until they blend well.

6. Season the dressing with salt and pepper to taste.

7. Pour the dressing over the fruit and veggie mix.

8. Gently toss everything together until the salad is evenly coated.

9. Let the salad chill in the fridge for at least 30 minutes so the flavors can mix together.

10. Serve cold and enjoy this colourful, tasty salad!

Equipment Needed

1. A vegetable peeler
2. A box grater
3. A sharp knife
4. A cutting board
5. A large bowl
6. A small bowl
7. Measuring cups
8. A mixing spoon
9. A fridge-safe container

FAQ

Carrot Apple Salad Recipe Substitutions and Variations

• If you dont have carrots, try using shredded zucchini for a similar crunch.
• Instead of dried cranberries, you could use chopped raisins to add a different kind of sweetness.
• You can swap mandarin orange segments with drained pineapple chunks for a more tropical feel.
• If vanilla yogurt isn’t available, plain Greek yogurt mixed with a little honey works just as well.
• Replace mayonnaise with sour cream or a light vinaigrette if you’re looking for a lighter option.

Pro Tips

1. When you’re prepping the fruits and veggies, try not to over slice them because if they’re too thin they might get mushy after chilling and then you lose that nice crunch.
2. About the dressing, mix the mayonnaise and yogurt really good before tossing it with the salad. Sometimes a few lumps remain if you hurry it so take your time so every bite gets coated well.
3. Let the salad chill in the fridge at least for 30 minutes or even a bit longer if you can wait. The flavors really do blend better the more time it gets to sit together.
4. If you like a little change, consider adding a tiny sprinkle of cinnamon or a dash of honey to the dressing before mixing it in for an extra boost of taste.