Carrot Apple and Walnut Salad

This carrot and apple salad are quick and smooth; my kind of salad! It is loaded with healthy ingredients. The lemony dressing and plump raisins make it irresistible. There’s something approximately sunflower oil that gives any salad a Slavic kick. It’s that mystery little element that makes salads flavor more “authentic” to my Ukrainian flavor buds (after all, Ukraine and Russia are two of the most important manufacturers of sunflower oil). It’s so aromatic and adds extraordinary taste. If you haven’t attempted it, I suppose you ought to deliver it a whirl. P.S. If you’ve got the option, it’s satisfactory to buy un-refined sunflower oil – it tastes higher and is a bit better for you.

Carrot Apple and Walnut Salad

Carrot Apple and Walnut Salad


  • 1 lb about 5 large carrots, peeled and sliced into matchsticks
  • 2 apples we used granny smith, peeled, cored and sliced into matchsticks
  • 1 cup walnuts coarsely chopped, lightly toasted
  • 1/2 cup raisins
  • Juice of 1 medium lemon 3 Tbsp, divided
  • 3 Tbsp sunflower oil 3 Tbsp
  • 1/2 tsp salt
  • 1/8 tsp black pepper to taste


  1. Toast walnuts on a dry skillet until golden then remove from heat to cool (keep an eye on them; they can burn quickly).
  2. Soak raisins in 1 cup boiling hot water for about 1 minute to soften them up. Drain well and set aside.
  3. Cut carrots into matchsticks and place them in a large mixing bowl.
  4. Cut apples into matchsticks and toss them with 1 Tbsp lemon juice right away to prevent browning (I used a granny smith apples but most apples will work well.
  5. Add soaked raisins and toasted walnuts to the bowl.
  6. In a small bowl or measuring cup, combine 2 Tbsp lemon juice, 3 Tbsp sunflower oil, 1/2 tsp salt, and 1/8 tsp black pepper. Pour the dressing over salad and stir until combined.

Recipe Notes

This salad stores really well in the refrigerator for several hours and the tiny bit that was leftover was still good the next day.

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