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Shredded Carrot Salad with Apple and Lime

Shredded Carrot Salad with Apple and Lime has a touch of honey, and poppy green parsley to make for a fresh, healthy side dish.

 

I was introduced to shredded carrot salad when I worked at Martha Stewart. Most days in the test kitchen, everyone would just pull out any extra ingredients they weren’t using for recipe testing, and make something for lunch. We would all share what we made in a work-pot-luck sort of way, to make some kind of lunch. (Truth be told there was always opportunity for constant eating in the test kitchen, so we didn’t go hungry!!).

Shredded Carrot Salad with Apples and Lime is a healthy and fresh side dish for any meal.

One day, with a lack of greens in the fridges for a fresh salad, my coworker pulled out some carrots and whipped up a quick salad with a splash of lime and olive oil. She added some golden raisins for sweetness and a handful of chopped parsley.

I loved it!! It was sweet, acidic, healthy and crunchy. It became my go-to fresh bite when there wasn’t much in the kitchen (or at home in my own fridge). I always seem to have half a bag of carrots in the drawer!

Shredded Carrot Salad with Apple and Lime is a healthy and delicious side dish

 

I’ve made it with a lemon dressing or lime. Whatever I have around. I add raisins, currents, or other dried fruit for a little chew and sweetness. For this version I wanted a less sweet pop and some added crunch so I used fresh apple. I love the flavor combo.

 

Your dinner will be happier with a side of shredded carrot salad with crunchy apple and fresh lime!

 

A little honey and salt balance out the dressing and bring the flavors out. Parsley adds a salad-y punch of green, but I’ve also tried it with cilantro or chopped arugula and it works.

For shredding these grand carrots, I simply use a box grater. I like this one  from Oxo. I like that the grating holes are close together (and the little catch-all box is a good bonus)
If you’re making a larger batch you can also whirl them up on a food processor with the grating attachment.

This pairs so well with most dinners! A little grilled chicken, or any protein. A sandwich, and even soup are happier with a side of shredded carrot salad. I’ve even thrown a big spoonful into a green salad and tossed it all together. Delish!

Tell me what you serve this quick dish with.

Shredded Carrot Salad with Apple and Lime
Work Time
15 mins
Total Time
15 mins
 

Shredded Carrot Salad with Apple and Lime has a touch of honey, and poppy green parsley to make for a fresh, healthy side dish.

Course: Salad
Cuisine: American
Yield: 14 Servings
Calories: 215 kcal
Ingredients
  • 2 tbsp fresh lime juice
  • tsp honey
  • ½ tsp salt
  • cup extra-virgin olive oil
  • ¾ lb carrots peeled, trimmed and shredded
  • ½ tart green apple cored and cut into ¼-inch dice
  • 2 tbsp fresh flat-leaf parsley chopped
Instructions
  1. For dressing, in a medium bowl, whisk together juice, hone and salt. Drizzle in oil, whisking constantly, until combined well; set aside.
  2. In a medium bowl, combine carrot, apple and parsley. Toss with dressing and serve.
Recipe Notes

Can be made ahead. Cover and refrigerate up to 12 hrs.

This pairs so well with most dinners! A little grilled chicken, or any protein. A sandwich, and even soup are happier with a side of shredded carrot salad. I've even thrown a big spoonful into a green salad and tossed it all together. Delish!

Nutrition Facts
Shredded Carrot Salad with Apple and Lime
Amount Per Serving
Calories 215 Calories from Fat 167
% Daily Value*
Total Fat 18.5g 28%
* Percent Daily Values are based on a 2000 calorie diet.

Try some more incredible side dish recipes from the blog.

Roasted Vegetable Trio with Orange-Thyme Dressing is a delicious mix of seasonal veggies. Great with any meal.

Vegetable Trio With Orange Thyme Dressing is a perfect holiday side dish

Making mashed potatoes? Try one of my 4 Amazing Mashed Potato Mix Ins!

 

 

 

 

 

 

 

Recipe Tara Bench, Photographs Kate Sears, Food Stylist Sally Jo O’Brien, Prop Stylist Anna Beckman, Originally published Ladies’ Home Journal 09/08

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