Ingredients
Equipment
Method
- Start by preparing the dressing. In a small bowl, combine the ½ cup mayonnaise, 1 tbsp lemon juice, ½ tbsp sugar, and ¼ tsp salt. Whisk everything together until it’s smooth and creamy. Taste it and adjust the seasoning if needed; you want it to be just right to complement the salad.
- Next, grab a large mixing bowl and place the 4 cups shredded carrots inside. I like to use a box grater to shred my carrots; it gives them a nice, even texture. You should see the vibrant orange color filling the bowl, which is always a good sign!
- Now, chop your 1 large apple into small pieces. I prefer to leave the skin on for added fiber and color, but you can peel it if you like a smoother texture. Add the apple pieces to the bowl with the carrots, and stir them together gently.
- It’s time to add the stars of the dish! Toss in 1 cup dried cranberries and ¼ cup chopped toasted walnuts. The cranberries will add a sweet and tart burst, while the walnuts provide a satisfying crunch. Mix everything well so all the ingredients are evenly distributed.
- Once everything is combined, pour your dressing over the salad. The dressing will coat the carrots, apple, cranberries, and walnuts, bringing all the flavors together. Use a spatula to gently fold the dressing into the salad, being careful not to mush the apples.
- After mixing, let your salad sit for about 10 to 15 minutes. This allows the flavors to meld together, creating a more delicious dish. You can keep it in the refrigerator if you want to chill it further before serving.
- Finally, give the salad one last stir before serving. You want to ensure that all the ingredients are well coated in dressing. Serve the Shredded Carrot Salad with Cranberries as a side dish or enjoy it as a light lunch!
Notes
This salad is perfect for meal prepping. You can make a large batch and store it in the refrigerator, where it stays crisp and fresh for several days.