Apple Carrot Salad

15 min | easy | gluten-free, lactose-free, low-fat, vegan

Apple carrot salad piled on a square white plate: julienned red- and green-skinned apples and carrots tossed with chopped parsley, lemony dressing, and specks of black pepper on a marble surface.

Published Sep 21, 2025

Prep Time	Cook Time	Total Time
15 min	0 min	15 min

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Introduction

This crisp apple carrot salad is bright, fresh, and just a little sweet, thanks to maple syrup and two kinds of apples.

It comes together in minutes, so it is perfect for weeknight dinners, packed lunches, or last-minute potlucks.

Lemon, Dijon, and parsley give it a light, zippy dressing that keeps every bite crunchy and super refreshing.

Close-up of apple carrot salad: julienned carrots and red- and green-skinned apple matchsticks tossed with chopped parsley and a glossy lemon-maple dressing, piled on a white plate with a blurred serving dish in the background.

How to Make Apple Carrot Salad

Handsfree mode (keeps screen awake)

Prep the apples and carrots

Core the apples, then cut them into thin matchsticks, keeping the skins on for color and crunch.
Peel the carrots if you like, then julienne them into similar thin matchsticks for an even bite.
Chop the parsley, then add the apples, carrots, and parsley to a large mixing bowl.
Drizzle the lemon juice over the apples and carrots right away, and toss gently to slow any browning.
Whisk the lemon maple dressing

In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, lemon zest, salt, and black pepper.
Taste and adjust the seasoning with a pinch more salt, pepper, or lemon zest if you like.

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Combine and toss the salad

Pour the dressing over the apple and carrot mixture in the large bowl.
Use tongs or clean hands to toss until everything is lightly and evenly coated.
Taste once more and add a tiny pinch of salt or a drizzle of maple syrup if needed.
Chill or serve

Serve the salad right away for the crispest texture, or let it rest 10 minutes to soften slightly.
If you prefer it colder, cover the bowl and chill the salad for up to one hour before serving.

Apple carrot salad made with julienned carrots and apple matchsticks, tossed with lemon-maple dressing and sprinkled with chopped parsley, piled on a white plate; a second plate and a gold fork are blurred in the background.

Substitutions

Maple syrup -> honey: Swap the maple syrup with the same amount of honey for a slightly floral sweetness and a thicker, glossier dressing.
Olive oil -> avocado oil: Use avocado oil instead of olive oil for a very mild flavor that lets the apples and carrots shine even more.
Parsley -> fresh mint: Try chopped fresh mint in place of parsley for a cooling, dessert-like twist that pairs especially well with Honeycrisp apples.

Close-up of apple carrot salad on a white plate: julienned red- and green-skinned apples mixed with carrot matchsticks and chopped parsley, lightly coated in a glossy lemon-maple dressing with visible pepper specks.

Tips

Cut even matchsticks: Keep the apple and carrot matchsticks similar in size so the salad feels balanced and every bite chews evenly.
Use a mandoline or julienne peeler: If knife work feels slow, use a mandoline or julienne peeler for fast, uniform strips with very little effort.
Dry produce before dressing: If the apples or carrots seem very wet, pat them dry, so the dressing clings instead of watering down.
Make it ahead smartly: You can prep the salad up to four hours ahead; just keep it chilled and toss again right before serving.
Balance sweet and tart: Different apples vary in sweetness, so taste and tweak with a bit more lemon or maple until it feels balanced.

Nutrition Facts ^*

Energy	247	kcal
Protein	2	g
Total Fat	13	g
Carbohydrates	32	g
Dietary Fiber	4	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How can I keep the apples from turning brown?: Toss the julienned apples in lemon juice as soon as you cut them, and keep the salad covered until serving.
Can I make this salad the day before?: You can, but the apples soften overnight; for best texture, prep it the same day or keep components separate.
What other apples work besides Honeycrisp and Granny Smith?: Use any crisp variety, like Pink Lady, Fuji, or Gala; just mix one tart apple with one sweeter apple.
Can I add nuts or seeds to this salad?: Yes, add toasted walnuts, pecans, or sunflower seeds right before serving for extra crunch and a little richer flavor.
How do I make the salad less sweet?: Use only half the maple syrup and add a splash more lemon juice, then season again with salt and pepper.

Serving Suggestions

This bright salad loves company from simple grilled chicken, roasted salmon, or a hearty grain like farro or quinoa.

For extra flair, sprinkle on toasted nuts, crumbled feta, or a handful of dried cranberries before serving.

Leftovers also tuck nicely into wraps or grain bowls, adding juicy crunch without much extra work.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

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Reviews

Esmeralda: i didnt have dijon so i used a little yellow mustard and I added a handful of sunflower seeds it was a really good recipe — 5 ★

Eunice: Glad it worked with yellow mustard and sunflower seeds!
Dorothy, Toledo, OH: I love this recipe!!!! The salad was so good!! And it’s really easy!! I did use just one kind of apple which still worked out great!!! — 5 ★

Eunice: Glad it was a hit, Dorothy! Using one apple variety works perfectly; if you want a little more sweet-tart balance next time, add a splash more lemon juice or a touch more maple syrup to taste.