Carrot and Apple Salad
This classic carrot and apple salad is the perfect side dish for any dinner. Ready in just 5 minutes! Try this simple, healthy recipe your family will love.
Servings3
Preparation Time5 m
DifficultyEasy
Calories123 kcal
This classic carrot and apple salad is the perfect side dish for any dinner. Ready in just 5 minutes! Try this simple, healthy recipe your family will love.
Wash and peel the carrots, then grate them using the fine side of a box grater straight into a deep mixing bowl.
Wash and peel the apple (feel free to leave the skin on if you prefer the extra fiber). Grate it using the coarse side of the grater and add it to the carrots.
Immediately drizzle the freshly squeezed lemon juice over the grated apple and carrots, then toss everything quickly. The acidity stops the apple from browning, keeping the salad vibrant and fresh.
Add a tablespoon of your chosen fat (olive oil, canola oil, or sour cream) to the bowl. Season with a pinch of salt and a little sugar if needed. Toss everything together and serve immediately.
Carrots are incredibly rich in beta-carotene, but your body needs fat to absorb it and convert it into vitamin A. That's exactly why we toss this salad with a touch of oil or sour cream!
Lemon juice contains ascorbic acid (vitamin C), which inhibits the enzymes responsible for oxidation. This simple trick prevents your grated apples from turning an unappetizing brown.
It's hard to find a side dish more classic—or simpler—than this staple of Polish home cooking. Carrot and apple salad (surówka) is a true taste of childhood that constantly saves the day when you need a quick, no-fuss side. Its refreshing, slightly sweet, and tangy flavor profile perfectly cuts through heavier meat dishes like hearty stews or breaded pork cutlets. The secret is all in the balance. We pair a sweet, juicy apple (like a Honeycrisp, Fuji, or Gala) with firm, crunchy carrots to create the perfect texture. A generous squeeze of lemon juice ties it all together—and crucially, its acidity prevents the apple from oxidizing and turning brown. Toss it with a little olive oil for a light finish, or use a spoonful of good sour cream for wonderful creaminess.
Carrots are incredibly rich in beta-carotene, but your body needs fat to absorb it and convert it into vitamin A. That's exactly why we toss this salad with a touch of oil or sour cream!
Lemon juice contains ascorbic acid (vitamin C), which inhibits the enzymes responsible for oxidation. This simple trick prevents your grated apples from turning an unappetizing brown.
It's hard to find a side dish more classic—or simpler—than this staple of Polish home cooking. Carrot and apple salad (surówka) is a true taste of childhood that constantly saves the day when you need a quick, no-fuss side. Its refreshing, slightly sweet, and tangy flavor profile perfectly cuts through heavier meat dishes like hearty stews or breaded pork cutlets. The secret is all in the balance. We pair a sweet, juicy apple (like a Honeycrisp, Fuji, or Gala) with firm, crunchy carrots to create the perfect texture. A generous squeeze of lemon juice ties it all together—and crucially, its acidity prevents the apple from oxidizing and turning brown. Toss it with a little olive oil for a light finish, or use a spoonful of good sour cream for wonderful creaminess.