What's the best apple variety for this recipe?

A sweet, crisp apple like Honeycrisp, Fuji, or Gala works best because it balances the earthy carrot and tangy lemon without adding too much tartness.

How do I keep the grated apple from turning brown?

Toss the apple immediately with the lemon dressing after grating; the citric acid slows oxidation and keeps the slaw looking fresh.

Can I use a food processor instead of a box grater?

Yes, use the large shredding disc, but pulse briefly to avoid turning the apple into mush and losing crunch.

Is this slaw suitable for a gluten-free diet?

Yes, all the ingredients are naturally gluten-free as long as no cross-contamination occurs.

Home / Recipes / american / Grated Carrot & Apple Slaw

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Grated Carrot & Apple Slaw

RATING

0.0/5

TASTE SCORE

8/10

A bright, crunchy slaw where sweet grated apple meets earthy carrot in a tangy lemon dressing. The natural juices from the fruit mingle with a whisper of black pepper and fresh herbs to create a light, refreshing side that comes together in under ten minutes. Perfect alongside grilled meats, sandwiches, or as a crisp addition to any lunch spread.

PREP

10m

COOK

SERVES

1 CUP

85 cal

SERVINGS

INGREDIENTS

For 4 servings

3 pcscarrot · medium, peeled and grated2 pcsapple · medium, any sweet variety, cored and grated2 tbsplemon juice · freshly squeezed1 tsphoney1 tspolive oil · extra virgin1 pinchsalt1 pinchblack pepper · freshly ground2 tbspparsley · fresh, finely chopped

NUTRITION · PER SERVING

CALORIES · 1 CUP

Protein1g · 5%

Carbs19g · 89%

Fat1g · 11%

Fiber4g

Sugar13g

Saturated fat0g

Cholesterol0mg

Sodium70mg

Potassium258mg

Phosphorus28mg

How we calculate →

METHOD · 5 STEPS

prep · ~5 min
Grate the carrot and apple.
1.Peel the carrots and grate them using the large holes of a box grater.
2.Core the apples and grate them with the skin on using the same large holes.
mix · ~1 min
Make the dressing.
1.In a large mixing bowl, whisk together the lemon juice, honey, olive oil, salt, and black pepper until the honey dissolves.
TIPTaste the dressing before adding the vegetables — it should be bright and slightly sweet.
mix · ~1 min
Toss the slaw together.
1.Add the grated carrot and apple to the bowl with the dressing.
2.Add the chopped parsley.
3.Toss everything gently until the strands are evenly coated.
TIPToss gently to avoid bruising the apple shreds — you want them to stay crisp.
rest · ~5 min
Let the slaw rest briefly.
Let the slaw sit for 5 minutes at room temperature so the flavors meld and the apple releases a bit of its juice into the dressing.
TIPDon't let it sit longer than 15 minutes before serving, or the apple will start to brown and soften too much.
serve
Give a final toss and serve.
Toss the slaw one more time to redistribute the dressing that has settled at the bottom, then transfer to a serving bowl.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Grate the apple with the skin on for added color and fiber, plus a nice textural contrast.
2
Use a box grater's large holes so the shreds stay thick enough to remain crunchy after dressing.
3
Let the dressed slaw rest exactly 5 minutes — the apple releases just enough juice to meld flavors without turning limp.
4
For the brightest flavor, use a firm, crisp apple variety like Honeycrisp or Fuji.
5
Add fresh mint or dill in place of parsley for a different herbal note.

RECIPE VARIATIONS