Ingredients
Scale
- 2 large Carrots, peeled and grated
- 2 medium Apples (such as Granny Smith or Honeycrisp), cored and diced
- 1 cup Red cabbage, finely shredded
- 1/2 cup Raisins or dried cranberries
- 1/2 cup Walnuts or pecans, chopped
- 1/4 cup Fresh parsley, chopped
- 1/4 cup Plain Greek yogurt
- 1/4 cup Mayonnaise
- 2 tablespoons Fresh orange juice
- 1 tablespoon Lemon juice
- 1 teaspoon Honey (or to taste)
- Salt and pepper to taste
Instructions
- Start by peeling and grating the carrots into a large mixing bowl.
- Core the apples and chop them into small, bite-sized pieces, adding them immediately to the bowl with the grated carrots to prevent any browning.
- Finely shred the red cabbage and add it to the bowl, along with the raisins or dried cranberries, chopped walnuts or pecans, and freshly chopped parsley.
- In a separate small bowl, prepare the creamy citrus dressing. Combine the plain Greek yogurt, mayonnaise, fresh orange juice, lemon juice, honey, and a pinch of salt and pepper, then whisk until smooth and creamy.
- Pour the dressing over the salad mixture in the large bowl and gently toss everything together until all ingredients are well-coated.
- Taste the salad and adjust the seasoning with more salt, pepper, or honey as needed.
- If time allows, let the salad sit for about 15 minutes in the refrigerator before serving to allow the flavors to meld.
- Serve chilled or at room temperature, garnished with additional chopped nuts or parsley on top if desired.
Notes
Let the salad sit for a bit before serving to enhance flavors. Use Greek yogurt instead of mayonnaise for a healthier dressing.
- Prep Time: 20
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg