Classic Carrot and Apple Salad – Easy & Affordable (No Lettuce)

Have you tried a classic carrot and apple salad? It tastes light and refreshing with a simple oil and lemon juice vinaigrette and the sweetness of the apples, carrots and dried cranberries.

carrot apple salad in a bowl
Add an easy pop of colour to any meal with this gorgeous salad.

Also Read: A Round-Up of Winter Salads (No Lettuce), How to Eat Well With Rising Prices, Why Seasonal Food is Best

Easy to Get, Affordable Ingredients

It’s easy to find the ingredients for this simple yet delicious salad all year long – but make it in the fall and you’ll have the freshest apples, carrots and parsley from as close to home as possible. Maybe you’ll even get to use some of your own garden produce!

This gorgeous salad is actually a classic French recipe that has been around since forever! The ingredients are simple and straight forward – something everyone can afford.

carrot apple salad in bowl
Perfect side dish for big or small dinners.

Perfect Side Dish for Traditional Dinners

Call it a salad without lettuce or call it a cold vegetable side dish, either way it’s a great addition to everyday meals or to fancy feasts like Thanksgiving or Christmas Dinner. Here’s why you want to make this dish next time you’re hosting dinner:

  • can be prepped in advance and stored in the fridge for 4-5 days
  • uses affordable ingredients most people enjoy
  • is vegan, dairy free and gluten free
  • serves as a cold vegetable side dish, so there’s one less dish to try to keep hot
  • adds great colour to any meal
A classic salad our grandparents would have enjoyed every winter.

No Lettuce Salads

Salads do not always need to include lettuce! You can get plenty of variety with just a combination of veggies, grains, herbs and fruit. In fact, some of these salads are the most flavourful and filling because they’re loaded with ingredients that are much more dense than lettuce.

And if you’re into saving money – buying lettuce in winter can get expensive!

carrot apple salad in bowl
Keep apples looking fresh by adding the dressing right away.

Recipe for Carrot and Apple Salad

carrot apple salad in bowl
Print Recipe
4.84 from 6 votes

Carrot and Apple Salad

A colorful and delicious salad that can easily be made ahead for a casual dinner at home, a potluck or a special occasion. Make dressing first and pour over apples as soon as they're shredded to preserve their colour.
Prep : 15 minutes
Total Time: 15 minutes
Servings: 4
Author: Getty Stewart

Ingredients

Vinaigrette

  • 1 1/2 Tbsp lemon juice
  • 3 Tbsp canola oil
  • 2 tsp sugar
  • salt & pepper to taste

Salad

  • 1/3 cup chopped parsley
  • 2 cups grated carrots ~4 carrots
  • 1 cup grated apple ~1 large
  • 1/4 cup dried cranberries

Instructions

Dressing

  • Prepare dressing first so it’s ready to pour over the apple and carrot mix as soon as the apple has been grated.
  • Prepare dressing by combining lemon juice, canola oil, sugar, salt and pepper in a jar with a tight fitting lid. Shake vigorously to mix well.

Salad

  • Wash and chop parsley.
  • Wash and grate carrots and then apple leaving skin on.
  • Combine carrots, apple, parsley and dressing.
  • Toss in dried cranberries.
  • Refrigerate for 30 minutes or overnight to allow flavors to blend.
  • Toss, taste and adjust seasoning prior to serving.
  • Store in refrigerator for up to 4-5 days.

Video

Notes

Pouring the dressing over the apple immediately after it has been grated will prevent it from turning brown.
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Nutrition Facts (per serving)

Calories: 178kcal | Carbohydrates: 21g | Protein: 1g | Fat: 11g | Sodium: 45mg | Fiber: 3g | Sugar: 15g | Iron: 1mg
Course: Salad
Cuisine: French
Keyword: carrots, no lettuce salad, winter salads
carrot apple salad in bowl
Colourful, tasty, nutritious and simple ingredients people love.

More No Lettuce Salads to Try

Broccoli and Edamame Salad with Soy Ginger Dressing

broccoli edamame salad with dressing

Apple and Beet Salad

beet and apple salad

Southwestern Quinoa & Bean Salad

close up of quinoa salad

Getty Stewart is an engaging speaker and writer providing tasty recipes, time-saving tips, and helpful kitchen ideas to make home cooking easy and enjoyable. She is a Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and veggie gardener.

2 Comments

  1. 4 stars
    The canola oil gives the salad a very unpleasant after taste; if I ever make this again I’ll definitely us olive oil. Otherwise it’s fine, I added some very thinly sliced green onions and a bit more lemon juice at the end. If you’ve never made this kind of slaw before, don’t worry that the dressing seems to disappear into the salad. The carrots and apples will secrete a lot of moisture so by the time you’re ready to serve there will be plenty of dressing. I didn’t bother shaking the dressing up in a jar – a whisk works just fine.

    1. Thanks for your comment. Interesting, I use canola oil because it has such a neutral flavor – it shouldn’t leave an after taste at all. Thanks for your tips on the dressing.

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