Essential Ingredients
- 2 tablespoons sesame seeds
- 2 cups shredded carrots
- 1 Granny Smith apple, cored and shredded
- ½ cup chopped fresh parsley
- ¼ cup lemon juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon white sugar (or substitute honey/maple syrup)
- 1 clove garlic, minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons safflower oil
Preparation Steps
1. Toast the Sesame Seeds
- Heat a skillet over medium heat and pour in sesame seeds.
- Cook, stirring frequently, until the seeds are lightly browned and fragrant (about 3-5 minutes).
- Remove from heat and set aside.
2. Prepare the Salad Base
- In a large mixing bowl, combine shredded carrots, shredded apple, toasted sesame seeds, and chopped parsley.
3. Make the Dressing
- In a separate bowl, whisk together lemon juice, apple cider vinegar, sugar, garlic, salt, and black pepper.
- Slowly drizzle in safflower oil while whisking continuously until fully emulsified.
4. Combine and Toss
- Pour the dressing over the carrot mixture.
- Toss gently until everything is well-coated.
- Let the salad sit for a few minutes before serving to allow flavors to meld.
Health Benefits
- Rich in Vitamin C: The apple and lemon juice provide an immune-boosting punch.
- Great for Digestion: Carrots and apples are high in fiber, which aids in gut health.
- Heart-Healthy Fats: Safflower oil and sesame seeds provide healthy unsaturated fats.
- Low in Calories: At 97 calories per serving, it’s a guilt-free side dish.
Serving Suggestions
- Pair with Grilled Chicken: Complements grilled chicken, fish, or tofu beautifully.
- Great as a Topping: Use as a topping for sandwiches, wraps, or tacos.
- With a Side of Quinoa: Makes a nutrient-packed vegetarian meal.
- In a Buddha Bowl: Add to a bowl with avocado, chickpeas, and leafy greens.
Creative Variations
- Nutty Crunch: Add chopped almonds, walnuts, or sunflower seeds for extra texture.
- Sweet Twist: Swap Granny Smith for Honeycrisp or Fuji apples for a sweeter taste.
- Spicy Kick: Sprinkle in a pinch of red pepper flakes or cayenne.
- Creamy Version: Mix in a spoonful of Greek yogurt for a richer, creamier dressing.
- Tropical Flair: Add shredded coconut and a splash of pineapple juice.
Storage Tips
- Refrigeration: Store in an airtight container for up to 2 days.
- Keep It Fresh: If making ahead, add the dressing right before serving to prevent sogginess.
- Avoid Browning: Toss the shredded apple with a bit of extra lemon juice to prevent oxidation.
Pro Tips
- Use Fresh Ingredients: Freshly shredded carrots and apples provide the best texture and flavor.
- Adjust Sweetness: Add more or less sugar (or honey) based on your preference.
- Let It Sit: Let the salad sit for 10-15 minutes before serving to allow the flavors to develop.
- Double the Dressing: Make extra dressing and store it in the fridge for easy use on other salads.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, but it’s best eaten fresh. Store in the fridge and add dressing just before serving.
What can I use instead of safflower oil?
Olive oil, avocado oil, or even sesame oil can be used for different flavor profiles.
Can I use pre-shredded carrots?
Yes, but freshly shredded carrots will have a better texture and natural sweetness.
How do I keep the apples from turning brown?
Toss them with a little extra lemon juice before mixing into the salad.
Is this salad good for meal prep?
Yes! Store in an airtight container and enjoy within 2 days for the best texture.
This Shredded Apple Carrot Salad is a refreshing, crunchy, and healthy dish that makes a perfect light side or meal addition. Whether you’re enjoying it at a **summer picnic, barbe
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