Raw carrot salad – carrot apple salad on the side

Ever since I was a little girl, raw carrot salad, specifically carrot apple salad, has been one of my absolute favourite side dishes. The juiciness of freshly picked apples together with crunchy sweetness of carrots simply cannot be beat.

My earliest memories of this dish were at summer barbecues. Growing up in the South of Germany, there weren’t as many opportunities to light the coals as there are here in Australia. But whenever we did catch a few nice days, my parents would usually invite friends over and make a special night out of it.

While a German barbecue probably makes you think of potatoes and a roast pork belly on piles of coal, the actual event was much more “international” than one might think. Did we have potatoes? Absolutely. Was there meat? Of course. But outside of these staples we would usually serve lots of different salads and side dishes. A whole rainbow of colours to feast on. And the one I always insisted on having was this raw carrot salad.

Carrot apple salad goes so well with so many things. I already mentioned our summer barbecues, but even during the colder months, this wonderfully tasty combination adds fresh summer flavours to your plates. Served as a starter or side salad, this raw carrot salad never seizes to delight.

The combination of carrot and apple is usually a hit with children of all ages. The sweetness of a well-liked fruit and root vegetable often pleases even the fussiest of eaters. A little added zest and nutty crunch turn it into a more grown up version. Nuts, seeds or dried fruit elevate it to a culinary delight.

Tips and tricks

• While handheld graters are perfectly fine to use for small serves, I would strongly recommend the use of an electric version for larger amounts. In my own kitchen I am using the KitchenAid grater attachment, but I am sure there are more budget-friendly options available.

• I have tested a lot of variations in this salad’s texture over the years and found it best to use a fine grater setting for both apples and carrots. Fussy eaters seem to respond especially well to finely grated salads, as the sweet flavours are nicely mixed together and the fine vegetable strips are much easier to chew than larger chunks.

• Depending on the season and location you’re currently in you may wish to vary your added ingredients. I recommend walnuts and medjool dates in this recipe, but have had amazing success with pepitas and raisins.

• If you feel this salad is a little too zesty for your liking, replace the lemon juice with some freshly squeezed orange juice.

Tools you may need for this raw carrot salad

Sharp knife

Chopping board

Handheld grater – this is fine for small amounts, as well as grating ginger

Electric grater attachment – I use the KitchenAid attachments

Lemon press

Large salad bowl

Raw carrot salad – carrot apple salad ingredients

Carrots

Apples – I prefer them to be less sweet and often use Pink Lady or Granny Smith

Lemon – for juicing

Medjool dates – finely chopped

Walnuts – halved or finely chopped

Ginger – finely grated

Maple syrup

Parsley

Salt and Pepper

How to make raw carrot salad – carrot apple salad step by step

First things first, let’s wash our produce. Remove any stickers from your apples, carrots and lemon and give them a good rinse. Pat everything dry before you progress to the next stage. This will ensure your fingers don’t slip when using the grater next.

If using a handheld grater, place it over or into a bowl for extra support. Finely grate your carrots and apples. You may wish to transfer them into your salad bowl as the amount of grated produce increases.

If using an electric grater attachment, connect everything appropriately. Get your salad bowl ready to catch the produce.

Slice your carrots and apples into chunks. This will prevent your grater from getting blocked and will make the process of feeding produce through a little easier.

Turn your electric grater on medium-high speed. Start to feed the first few pieces of carrots and apples through it and catch them in your salad bowl. Continue the process until all has been grated. Put your bowl aside.

Remove any seeds from your medjool dates. Using a sharp knife and chopping board, thinly slice your dates and place them into your salad bowl.

Next, take your walnuts and roughly chop them. Protect your hands in this step by placing your fat hand on the flat edge of your knife to add weight and guide it across the board. This will also prevent your knife from slipping. A safer method is to add your walnuts into a zip lock bag and crushing the nuts by running a rolling pin over it a few times. Add the chopped walnuts to the salad bowl.

Peel and grate the ginger and together with the maple syrup, add it to the salad.

Cut the lemon in half. Using a lemon press, extract the juice of both halves of the lemon and add it to your salad.

Mix the salad thoroughly and season with salt and pepper.

Serve it as a starter or as tasty side dish alongside your favourite meal.

FAQ

Is raw carrot salad good for you?

Absolutely. Carrot salad is such a great way to add a whole range of nutrients to your plate. Even the littlest of fussy eaters can usually warm up to their favourite vegetable and fruit being mixed together. Best of all, carrot salad goes with almost any meal. Take the family on a trip to the local farmers markets to let them choose their own ingredients and allow for a fun weekend activity of dinner prep.

What are the benefits of raw carrot salad?

Carrots, apples and medjool dates are all high in fiber and promote great gut activity. Packed with beta-carotene, vitamin C and fiber. My version of the salad has some added health benefits by joining forces with health promoting lemon, ginger and parsley. The perfect dinner companion for cold and flu season.

How long does raw carrot salad last?

The prepared salad can last in the fridge for about a day. Anything longer than that makes the apples brown and turns the crunchy nuts a little soggy. And let’s be honest, nobody likes soggy salad.