Shredded Apple Carrot Salad: A Light, Refreshing, and Nutritious Side

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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