There’s something wonderfully fresh and crisp about a Carrot Apple Salad Recipe that brightens up any meal. The natural sweetness of apples and carrots mingles perfectly with a zesty, creamy dressing—making it a simple dish that feels just a little special, every single time.

A close-up of a white bowl filled with a shredded salad composed of two main layers: the first layer is pale, creamy white shredded vegetable, and the second layer is bright orange shredded carrot mixed evenly throughout. Dark brown raisins are spread on top, along with green parsley leaves sprinkled lightly over the salad. The bowl rests on a white marbled surface with a lemon sliced in half nearby, a blue cloth in the background, and some fresh green herbs partially visible around the scene. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Carrot Apple Salad Recipe
Top Tip
How to Serve Carrot Apple Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Carrot Apple Salad Recipe

Why You'll Love This Recipe

I stumbled upon this carrot apple salad many years ago, and it’s become a trusted classic in my kitchen. What I love is how easy it is to make—just a few ingredients, some shredding, and a quick whisking of dressing. Plus, it’s so versatile and always feels fresh no matter the season.

Simple yet flavorful: The natural sweetness of apples and carrots shines through with a tangy, creamy dressing that’s balanced and fresh.
Quick prep: It only takes about 10 minutes, so it’s perfect for busy weeknights or last-minute gatherings.
Customizable: You can easily swap in raisins for currants or add nuts for crunch, making it suit your taste or what’s on hand.
Bright and colorful: This salad adds a pop of color to your plate and brightens up heavier meals with its fresh vibe.

Ingredients & Why They Work

This Carrot Apple Salad Recipe works so well because every ingredient complements the other. The crisp, juicy apples and crunchy carrots provide texture and sweetness, while the currants add a burst of chewy fruitiness. The dressing unites everything with creaminess and a lively tang that keeps it all fresh.

Flat lay of shredded bright orange carrots in a simple white ceramic bowl, shredded pale cream apples in another white bowl, a small white bowl filled with dark currants, a few sprigs of fresh green chopped parsley on a white plate, a small white bowl with creamy mayonnaise, another small white bowl holding clear white vinegar, a small white bowl with fresh lemon wedges and a drizzle of lemon juice, a tiny white bowl of coarse salt, a small white bowl with granulated white sugar, and a tiny white bowl filled with freshly ground black pepper, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Carrots: Fresh, peeled, and shredded carrots bring sweetness and crunch—go for firm and brightly colored ones for best taste.
Apples: Choose tart but sweet apples like Granny Smith or Fuji; shredding and draining them helps avoid a soggy salad.
Currants or Raisins: These little gems add texture and bursts of chewy sweetness—currants are tart, raisins sweeter.
Fresh Parsley: Adds a pop of herbal brightness; don’t skip it if you can help it!
Mayonnaise: Creates the creamy dressing base—the tangy bite balances the salad’s sweetness.
White Vinegar & Lemon Juice: Both bring acidity to wake up the flavors and prevent browning on the apples.
Salt, Sugar, and Pepper: Essential seasoning that rounds out the dressing perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love this carrot apple salad plain, but I’ve played around with it to suit whatever mood I’m in or what’s in my fridge. You can easily customize it by adding your favorite nuts, changing the fruit, or adjusting the seasoning to your taste.

Add crunch: Toasted walnuts or pecans bring a lovely nutty texture and pair well with the sweetness.
Fruit swaps: Diced pears or even pineapple chunks give the salad a different fruity twist—I've done pears when apples ran low!
Lighten it up: Swap half or all the mayo for Greek yogurt for a tangier, lighter dressing.
Herb variations: Fresh mint or cilantro can replace parsley for a refreshing flavor burst.

Step-by-Step: How I Make Carrot Apple Salad Recipe

A close-up of a white bowl filled with shredded carrot and white radish salad mixed with raisins and chopped green herbs scattered on top, showing a colorful mix of bright orange, white, dark brown, and fresh green pieces. The bowl sits on a wooden board along with two lemon slices and fresh green herbs on the side, placed on a dark wooden surface partly covered with a dark blue cloth. In the background, two more white bowls of the same salad are partially visible. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Shred the Carrots and Apples

Using a box grater, I shred the peeled carrots and apples separately. This is the key step, so take your time here. Freshly shredded veggies and fruit make such a difference in texture. Once shredded, I put the apples in a fine mesh strainer or wrap them in a few paper towels and gently press to drain off excess juice—this prevents the salad from getting watery.

Step 2: Combine the Main Ingredients

In a large bowl, I toss together the shredded carrots, drained apples, currants (or raisins), and freshly chopped parsley to build the flavor base.

Step 3: Whisk Together the Dressing

I whisk mayonnaise, white vinegar, lemon juice, salt, sugar, and freshly ground pepper in a small bowl until the dressing is smooth and well combined. This tangy dressing is what makes the salad sing—don’t skip this!

Step 4: Toss and Serve

Pour the dressing over the carrot and apple mixture, then gently toss everything together until evenly coated. I usually serve it immediately for maximum freshness but chilling it for a bit lets the flavors meld beautifully too.

Top Tip

Through my many attempts at this carrot apple salad recipe, a few small tweaks have made all the difference to how fresh and vibrant it tastes. These tips will help you get the best texture and flavor every time.

Drain the Apples Well: Pressing out the juice from shredded apples is a game changer to avoid a soggy salad.
Use Fresh Parsley: Adding fresh parsley right before serving keeps the salad bright and herbaceous.
Prep Just Before Serving: To keep that crisp texture, making the salad shortly before eating works best—unless chilling to let flavors meld.
Adjust Sugar to Taste: Depending on your apples’ sweetness, you might want to tweak the sugar; sometimes I add a little less to keep it lighter.

How to Serve Carrot Apple Salad Recipe

Garnishes

I usually keep it simple and sprinkle a little extra freshly chopped parsley or a pinch of cracked black pepper on top. For special occasions, toasted nuts like walnuts add a lovely crunch and look beautiful scattered over the salad.

Side Dishes

This salad pairs wonderfully with roasted chicken or turkey and is a great side for casual barbecues or picnic spreads. I also love serving it alongside grilled fish or a hearty grain bowl for a fresh contrast.

Creative Ways to Present

For a party, I’ve served this carrot apple salad in hollowed-out apples—perfect for bite-sized servings that look stunning on a buffet table. You can also layer it in clear glass jars for easy grab-and-go portions, which guests always appreciate.

Make Ahead and Storage

Storing Leftovers

I store leftover carrot apple salad in an airtight container in the fridge and find it stays fresh and tasty for up to two days. The salad tends to soften as it sits, so I recommend enjoying it within a day for best texture.

Freezing

This salad doesn’t freeze well because the fresh produce and creamy dressing separate and get watery when thawed—so it’s best enjoyed fresh or refrigerated.

Reheating

Since this salad is meant to be eaten cold or at room temperature, reheating isn’t recommended. Leftovers are best served chilled straight from the fridge or allowed to come to room temp for about 15 minutes.

Frequently Asked Questions:

Can I prepare this Carrot Apple Salad Recipe ahead of time?

Yes! You can prepare it a few hours ahead and keep it chilled in the fridge. The flavors meld nicely, but I recommend draining the apples well to prevent sogginess. For best texture, serve within 24 hours.

What type of apples work best in this salad?

I recommend tart, firm apples like Granny Smith, Pink Lady, or Fuji. They hold their shape well, add a nice tang, and balance the sweetness of the carrots and dressing. Softer apples tend to get mushy when shredded.

Can I substitute mayonnaise with something else?

Absolutely! Greek yogurt works wonderfully as a lighter substitute for mayonnaise, adding tang without losing creaminess. You can also use a vegan mayo if you prefer to keep it dairy-free.

How long will this salad keep in the fridge?

Stored in an airtight container, the salad stays fresh for up to 2 days in the fridge. Beyond that, the texture can become soft and the flavors less vibrant, so I recommend enjoying it sooner rather than later.

Final Thoughts

This Carrot Apple Salad Recipe is one of those easy, feel-good dishes that never fails to brighten my table and mood. It’s fresh, colorful, and the perfect little burst of flavor alongside so many meals. Give it a try—I promise you’ll come back to it again and again, just like I have!