Apple Carrot Sweet Tangy (Ready-to-Print Version)
Crisp apples and carrots combined with a zesty lemon-maple dressing for a refreshing crunch.
# What You’ll Need:
→ Fruits
01 -
1 medium Honeycrisp apple, julienned
02 -
1 medium Granny Smith apple, julienned
→ Vegetables
03 -
2 medium carrots, julienned
04 -
2 tablespoons fresh parsley, chopped
→ Dressing
05 -
1 tablespoon fresh lemon juice
06 -
1 teaspoon lemon zest
07 -
2 tablespoons olive oil
08 -
1 tablespoon pure maple syrup
09 -
½ teaspoon Dijon mustard
10 -
Pinch sea salt
11 -
Pinch freshly ground black pepper
# Step-by-Step Guide:
01 -
Julienne both Honeycrisp and Granny Smith apples with skin on. Immediately toss with fresh lemon juice to prevent browning.
02 -
Cut carrots into julienne strips matching the apples’ dimensions for uniform texture and appearance.
03 -
In a small bowl, whisk together olive oil, pure maple syrup, Dijon mustard, lemon zest, sea salt, and freshly ground black pepper until emulsified.
04 -
Gently mix julienned apples, carrots, and chopped parsley in a large bowl.
05 -
Drizzle the dressing evenly over the salad and toss gently to coat all ingredients without bruising the produce.
06 -
Transfer to a serving dish and optionally garnish with additional parsley or thin apple slices.
# Handy Tips:
01 -
Dress just prior to serving to maintain crispness and prevent sogginess.
02 -
Use a sharp knife or mandoline for uniform julienne cuts.
03 -
Adjust lemon juice or maple syrup to balance acidity and sweetness based on apple variety.
04 -
Chill apples and carrots before preparation to enhance crispness.