This shredded carrot and apple salad is a delightful addition to your summer lunch.
Prep Time::15 mins
Cook Time::5 mins
Total Time::20 mins
Servings::6
Yield::6 servings
Ingredients
2 tablespoons sesame seeds
2 cups shredded carrots
1 Granny Smith apple, cored and shredded
½ cup chopped fresh parsley
¼ cup lemon juice
2 tablespoons apple cider vinegar
1 tablespoon white sugar
1 clove garlic, minced
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons safflower oil
Directions
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.
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.
Recipe Tip
Substitute honey or maple syrup for the sugar if desired.