Rating: 4.5 stars
36 Ratings
  • 5 star values: 24
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0

This shredded carrot and apple salad is a delightful addition to your summer lunch.

Recipe Summary

cook:
5 mins
total:
20 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a skillet over medium heat; pour sesame seeds into the hot skillet. Cook, stirring often, until sesame seeds are lightly browned and fragrant, 3 to 5 minutes. Remove from heat.

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  • Mix carrots, apple, toasted sesame seeds, and parsley together in a bowl.

  • Whisk lemon juice, vinegar, sugar, garlic, salt, and pepper together in a separate bowl; slowly drizzle safflower oil into lemon juice mixture while continuing to whisk. Pour dressing over carrot mixture; toss to coat.

Cook's Note:

Substitute honey or maple syrup for the sugar, if desired.

Nutrition Facts

97 calories; protein 1.2g; carbohydrates 10.7g; fat 6.2g; sodium 416.8mg. Full Nutrition
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