There’s something delightfully fresh and crisp about a homemade salad that energizes your day—and that’s exactly why I’m excited to share my Quick Carrot Apple Salad with Lemon Vinegar Dressing Recipe with you. It’s a simple, vibrant combo of shredded carrots and apples tossed in a tangy, slightly sweet dressing that just sings on the palate.

A white, scalloped bowl filled with a salad made of two main layers: the first layer is light orange shredded carrots, mixed with pale beige shredded root vegetables, creating a textured, tangled look. Scattered dark brown raisins add spots of contrast, while bright green flat-leaf parsley pieces are spread evenly on top, adding freshness. The salad has a light coating that creates a slight shine, and the bowl is placed on a white marbled surface with a few lemon slices and fresh green parsley leaves nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Quick Carrot Apple Salad with Lemon Vinegar Dressing Recipe
Top Tip
How to Serve Quick Carrot Apple Salad with Lemon Vinegar Dressing Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Carrot Apple Salad with Lemon Vinegar Dressing Recipe

Why You'll Love This Recipe

This Quick Carrot Apple Salad with Lemon Vinegar Dressing Recipe has become one of my go-to side dishes whenever I want something quick, refreshing, and flavorful. It’s an effortless way to get a bright crunch on your plate, plus it’s endlessly adaptable based on your pantry or mood.

Speedy Prep: You can whip this salad up in literally 10 minutes, perfect for busy days or last-minute guests.
Balanced Flavors: The tangy lemon vinegar dressing perfectly cuts through the sweetness of apples and carrots, making every bite vibrant, not cloying.
Textural Delight: With shredded carrots and apples combined with chewy currants or raisins, you get a fantastic mix of crunchy and soft.
Versatile and Crowd-Friendly: It’s a salad that suits all kinds of meals, from weeknight dinners to potluck classics.

Ingredients & Why They Work

This salad’s charm lies in its simple, fresh ingredients that harmonize beautifully. The sweetness of fresh apples paired with naturally earthy carrots creates a base that’s bright and wholesome, while a few add-ins bring a little extra personality. When shopping, look for crisp apples and firm carrots to make shredding easier and ensure freshness.

Flat lay of a small pile of freshly shredded bright orange carrots, a small pile of shredded pale green apples, a small white ceramic bowl filled with dark glossy currants, a few sprigs of vibrant fresh chopped parsley scattered neatly, a small white ceramic bowl of creamy pale mayonnaise, a small white ceramic bowl with clear white vinegar, a small white ceramic bowl with pale yellow lemon juice, a small white ceramic bowl containing fine white sugar, a small white ceramic bowl holding fine salt, a small white ceramic bowl with freshly ground black pepper, and two whole uncracked brown eggs all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Carrots: Fresh, firm carrots shred beautifully and add a natural sweetness with great crunch.
Apples: Choose crisp apples like Fuji or Honeycrisp for a juicy, sweet-tart burst.
Currants or Raisins: These little bursts of chewiness add natural sweetness and texture contrast.
Fresh Parsley: Chopped parsley enhances the salad with a subtle, bright herbal note.
Mayonnaise: Adds creaminess to coat every shred without overpowering the salad’s fresh flavors.
White Vinegar: Lifts the salad with a sharp tang that balances the sweet ingredients.
Lemon Juice: Brightens the dressing and prevents the apples from browning quickly.
Salt: Essential for bringing all the flavors together and enhancing the sweetness.
Sugar: Just enough sugar to round out the tartness of the vinegar and lemon.
Fresh Ground Pepper: Adds a subtle hint of spice that keeps the salad interesting.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Quick Carrot Apple Salad with Lemon Vinegar Dressing Recipe is how easy it is to tweak. I often adjust the fruit or nuts I toss in depending on what’s on hand or what my family prefers.

Variation: Sometimes I swap raisins for chopped toasted walnuts or pecans to add a deeper nutty crunch—it’s wonderful for autumn gatherings.
Lighten it up: I try a Greek yogurt substitute for mayo now and then when I want a tangier, lighter version that still holds together well.
Extra zing: A pinch of grated ginger can bring a subtle warmth that plays nicely with the lemon and vinegar.
Seasonal twist: Adding shredded beetroot alongside carrots can make the salad more colorful and earthy.

Step-by-Step: How I Make Quick Carrot Apple Salad with Lemon Vinegar Dressing Recipe

A white bowl shaped like a flower is full of shredded salad made of thin orange carrot strands and pale cream-colored shredded vegetable, mixed with small dark brown raisins scattered throughout. Fresh green parsley leaves are sprinkled on top for color contrast. The bowl sits on a wooden board with fresh parsley leaves beside it and two lemon halves resting next to the bowl. A blue cloth is partly visible under the bowl on a dark wooden surface with a white marbled texture background. In the background, parts of two more white bowls with the same salad are seen. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Shred the Carrots and Apples with Care

I like using a box grater for this – it’s quick and gives a nice, uniform shred without turning things into mush. Once I’ve shredded the apples, I make sure to press them lightly in a fine mesh strainer or between paper towels to drain excess juice. This step keeps the salad from getting soggy later.

Step 2: Combine the Base Ingredients Gently

In a big bowl, I toss the shredded carrots and apples together with the currants and fresh parsley. It’s important to mix gently here so the apple and carrot shreds stay fluffy and don’t get mashed.

Step 3: Make the Lemon Vinegar Dressing

Whisk together mayo, white vinegar, lemon juice, salt, sugar, and freshly ground pepper in a small bowl until the dressing is smooth and well blended. This tangy, creamy dressing is the star that pulls the salad together.

Step 4: Toss and Chill or Serve Immediately

Pour the dressing over the carrot and apple mixture, then gently fold everything together to coat evenly. You can serve the salad right away for a crisp experience or chill it for 30 minutes to let the flavors marry—that’s when it really shines in my opinion.

Top Tip

From making this salad a dozen times, I’ve learned a few little tricks that keep it tasting fresh and vibrant. These tips have saved me from soggy apples and dull flavor every time.

Drain the Apples Well: I press the shredded apples firmly to avoid excess juice ruining the salad’s texture.
Use Fresh Ingredients: Fresh parsley and crisp apples make all the difference, so don’t skip on quality here.
Mix Gently: Toss the salad lightly to keep the shreds intact and prevent it from becoming mushy.
Dress Close to Serving Time: I usually dress it last minute or shortly before serving because the salad stays freshest that way.

How to Serve Quick Carrot Apple Salad with Lemon Vinegar Dressing Recipe

Garnishes

I often sprinkle a few extra currants or a few fresh parsley leaves on top before serving—it adds a little pop of color and invites you in. Toasted seeds like pumpkin or sunflower also add a lovely crunch if you want to jazz it up.

Side Dishes

This salad pairs beautifully with grilled chicken or fish, and I frequently serve it alongside warm potato dishes or toasted flatbreads to balance its crisp freshness.

Creative Ways to Present

For a dinner party, I like to serve the salad in individual glass cups or hollowed-out apple halves for a charming, seasonal touch that people love snapping photos of.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 2 days. I’ve noticed the salad is best enjoyed fresh, as the apples and carrots slowly lose their crunch after a couple of days.

Freezing

This salad doesn’t freeze well because the fresh fruits and creamy dressing lose their texture—so I recommend enjoying it fresh whenever possible.

Reheating

This recipe is meant to be served cold or at room temperature, so reheating isn’t necessary. If leftovers are chilled, just take them out a few minutes before serving to take the chill off for best flavor.

Frequently Asked Questions:

Can I substitute mayonnaise with something healthier in this Quick Carrot Apple Salad with Lemon Vinegar Dressing Recipe?

Absolutely! You can swap mayonnaise for Greek yogurt or a light sour cream, which will keep the salad creamy but give it a tangier, lighter taste. Just make sure to adjust salt and sugar to balance the flavors.

How far ahead can I prepare this salad before serving?

I recommend preparing the shredded carrots and apples a few hours ahead and storing them separately without dressing to prevent sogginess. Mix and dress the salad shortly before serving for the freshest crunch and brightest flavors.

What type of apples work best for this salad?

Crisp and slightly tart apples like Fuji, Honeycrisp, or Granny Smith work wonderfully. They hold up well when shredded and add a nice balance to the sweet and tangy dressing.

Can I make this salad vegan or dairy-free?

Yes! Simply replace the mayonnaise with a vegan mayo or a creamy plant-based yogurt alternative. The rest of the ingredients are naturally vegan, making it an easy swap without losing any flavor.

Final Thoughts

I truly can’t recommend this Quick Carrot Apple Salad with Lemon Vinegar Dressing Recipe enough if you want a fast, fresh side that brightens any meal. It’s one of those dishes I keep coming back to because it just hits the spot—light yet satisfying, sweet yet zingy. Give it a try in your kitchen, and I bet it’ll become a favorite for you and everyone you share it with, too!