Shredded Apple Carrot Salad


  • 2 tablespoons sesame seeds
  • 2 cups shredded carrots
  • 1 Granny Smith apple, cored and shredded
  • 1/2 cup chopped fresh parsley
  • 1/4 cup lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon white sugar (optional)
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons safflower oil


Heat a skillet over medium heat; pour sesame seeds into the hot skillet. Cook, stirring often, until sesame seeds are lightly browned and fragrant, 3 to 5 minutes. Remove from heat.

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Mix carrots, apple, toasted sesame seeds, and parsley together in a bowl.

Whisk lemon juice, vinegar, sugar, garlic, salt, and pepper together in a separate bowl; slowly drizzle safflower oil into lemon juice mixture while continuing to whisk. Pour dressing over carrot mixture; toss to coat.