Carrot salad with apples

Author: Karen Esmonde-White

Published: 2011-06-04


Now that warm weather has arrived in Michigan, I am doing my best to retire the stove in lieu of cold soups and creative salads. I had a large bunch of carrots in the fridge that looked like good candidates for a salad. So I dabbled around and made this salad over the weekend. It really brings out the sweetness in carrots because they are shredded, and the tart apples taste very nice with the aged balsamic vinegar.

In keeping with my philosophy that cooking is best done with a creative mind and generous spirit, I don't have exact proportions for the ingredients. This is a good recipe for tinkering and I would like to hear your variations.

Prep time: 15 min

Cook time: 0 min

Total time: 15 min

Yield: Enough for 4-5 people, as a side salad

Serving size: ~ 1/2 cup


  • Bunch of carrots peeled and shredded

  • Apple, peeled and chopped (I used a Pink Lady apple)

  • Fresh parsley, chopped

  • Fresh mint, chopped

  • Olive oil

  • Balsamic vinegar

  • Salt and pepper


  1. Mix carrots, apple, parsley and mint together.

  2. Add ~ 2 tbsp. olive oil and ~ 1 tbsp. balsamic vinegar.

  3. Add salt and pepper to taste.


Food sensitivity information: Vegan, Gluten Free (aged balsamic vinegars are gluten free, but some newer varieties may use colorant that contains gluten)