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Shredded Apple Carrot Salad

By: Alli from An Open Cookbook
Shredded Apple Carrot Salad
This image courtesy of

Who says that healthy salad recipes have to be green salad recipes? This recipe for Shredded Apple Carrot Salad from Alli from An Open Cookbook is a crunchy salad that is overflowing with flavor.


This recipe is adapted from Rose Bakery's Breakfast Lunch Dinner Cookbook


  • 2 cups baby carrots, shredded or grated (about half of 1 pound bag)
  • 1 Granny Smith apple, shredded or grated
  • 2 tablespoons sesame seeds, pan toasted
  • 1/2 cup fresh parsley, chopped
  • Juice of 1 lemon, about 1/4 cup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon sugar
  • 1 clove garlic, minced
  • 2 tablespoons safflower or canola oil


  1. Heat a medium sauté pan over medium heat. Add sesame seeds. Continually toss over heat until seeds brown and become fragrant. Turn off heat and give them a rest.
  2. Shred the carrots and apple with the grating blade on a food processor or use box grater or mandoline. Place the carrots and apple in a medium sized bowl. Add the sesame seeds and parsley. Toss evenly.
  3. Prepare the dressing by whisking together the lemon juice, vinegar, salt, pepper, sugar and garlic. Slowly drizzle in the oil and whisk until fully blended. Adjust seasoning if necessary.
  4. Pour the dressing over the carrot apple mixture. Mix until all ingredients are fully coated.
  5. Eat as an appetizer salad, as filling for a wrap or with pita chips.

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