Carrot and Apple Salad

Author: Thora Toft September 2, 2019

Categories: Salads

Grated carrots and tart apples, tossed with a honey mustard dressing. You can optionally add some raisins and nuts, to make it suit your family's tastes.

Fresh carrot and apple salad in a bowl — Image by: Thora Toft

Prep time: 20 minutes Makes: 4 to 6 servings Difficulty: Easy

• Gluten free • Dairy free • Egg free • Grain free • Soy free • Vegan option •

To make it vegan, use maple syrup instead of honey.

Use all organic ingredients, and ensure any dried spices are labeled certified gluten free, and any packaged items are labeled gluten free, including the vinegar and mustard.

Ingredients:

•	1 to 2 Carrots, grated (3 cups grated)
•	1/4 cup Onions, finely diced
•	1 stalk Celery, finely diced (1/4 cup diced)
•	3 to 4 Celery leaves, chopped (1 to 2 tablespoons chopped)
•	1 Apple, peeled, cored and chopped
•	1/4 cup Raisins or dried cranberries (optional)
•	1/4 cup Pecans or walnuts, broken into small chunks (optional)
•	3 tablespoons Olive or avocado oil, extra virgin
•	3 tablespoons Apple cider or white wine vinegar (gluten free)
•	1 teaspoon Yellow or Dijon mustard (gluten free)
•	1 Lime, juice of (1 to 2 tablespoons)
•	1 tablespoon Honey or maple syrup
•	1 teaspoon Sea salt, or to taste
•	1 teaspoon Fresh ground black pepper, or to taste

Directions:

Don't cut up the apple until right before it is added, so it doesn't turn brown. It is the last item added.
Grate carrots with a grater. Alternatively, you can cut them into very fine julienne slices. Chop onions, celery and celery leaves. Combine in a large bowl to mix. Add raisins and nuts, if using, and toss into salad.
Juice the lime. In a small bowl, combine oil, vinegar, mustard, honey, lime juice, salt and pepper and blend.
Pour dressing over salad and toss to coat well. Peel, core and chop up the apple, and immediately add the apple to the salad and toss to coat with dressing.
This salad will keep in the fridge for 2 to 3 days, in a sealed container.

Serve and enjoy!

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