Every time my husband and I talk about vegetarian or vegan dishes he reminds me about this salad. It’s one he seriously loves that his mom would make growing up. He says it’s like lemonade with apples and carrots. I’ve had it a few times over the years we’ve been together but he forgets. Heck he doesn’t remember stuff from the day before. Recently, I asked if he would like to make this to go along with some grilled cheese sandwiches. He was all in especially with our new grater attachment. This Apple Carrot Salad is great for a summer picnic!
He tells me that in Czech they use this to feed to cancer patients when they are not hungry since it’s so tasty and it’s healthy. I really enjoy it in the spring and summer seasons. I think it’s fantastic on it’s own or pair with almost any kind of meal. Great at barbecue’s, picnics, and pot lucks.
At Christmas we bought a grater attachment for our kitchen aid mixer. I have to say we love it! A few weeks ago, we did some cucumber sandwiches for an event. We used the attachment that is a slicer to slice them. Took seconds to do rather than cutting all by hand. Have to say that helped tremendously!
Really happy that we have this and the new juicer for key lime pies and more! My kitchen aid is probably one tool I would never get rid of. It’s been with us eight years now. We have found more and more reasons to use it. Attachments are amazing!
If your thinking of attachments let me know in the comments. I might have some recommendations on which we use more than others. We are still collecting certain ones ourselves. Here is a little video on how to make this salad giving more a visual.
Apple Carrot Salad
Yield 6 Servings
- 4 red apples
- 7 carrots
- 4 to 6 tablespoons lemon juice
- 1/4 cup sugar
- 1 to 1 1/2 cups water
- Grate apples and carrots either with an attachment or with a traditional grater. Place in bowl.
- Fill bowl with water just till it hits right under the top of the salad. It should not go over.
- Add lemon juice and stir well.
- Add sugar and stir well.
- Serve cold. Store in fridge.
Courses Side Dish