Carrot Apple Salad with Cranberries and Mandarins (Print version)
A crisp, creamy carrot apple salad with dried cranberries, mandarin oranges, and a bright yogurt-mayo dressing.
# Ingredients:
For the salad
01 -
2 medium carrots (about 8 oz / 225 g), peeled and shredded or cut into fine matchsticks
02 -
1 crisp red apple, cored and cut into matchsticks
03 -
1 Granny Smith apple, cored and cut into matchsticks
04 -
1 tablespoon fresh lemon juice
05 -
1/2 cup (60 g) dried cranberries
06 -
2 tablespoons finely diced red onion, optional
07 -
1 cup (175 g) mandarin orange segments, drained well
For the creamy dressing
08 -
1/2 cup (120 g) plain Greek yogurt or vanilla Greek yogurt
09 -
1/4 cup (55 g) mayonnaise
10 -
1 tablespoon honey, or 1 1/2 teaspoons if using vanilla yogurt
11 -
1 teaspoon finely grated orange zest
12 -
1/4 teaspoon kosher salt
13 -
1/8 teaspoon black pepper
# Instructions:
01 -
Cut both apples into thin matchsticks. Place them in a large bowl, toss with lemon juice, and let them sit for 5 minutes.
02 -
Whisk the Greek yogurt, mayonnaise, honey, orange zest, salt, and pepper in a small bowl until smooth.
03 -
Add the shredded carrots, dried cranberries, red onion, and lemon-coated apples to a large mixing bowl. Toss to distribute everything evenly.
04 -
Pour the dressing over the carrot mixture and fold until lightly coated. The salad should look creamy but not wet.
05 -
Add the drained mandarin segments and fold gently so they stay mostly whole.
06 -
Cover and refrigerate for at least 30 minutes and up to 4 hours before serving. Stir once before spooning into a serving bowl.
# Good to know:
01 -
Best after a 30 minute chill so the cranberries soften slightly.
02 -
Drain mandarins very well to keep the dressing creamy.
03 -
Use one tart apple and one sweet apple for balanced flavor.