This bright, refreshing salad brings together the natural sweetness of apples and carrots with the tangy zip of a creamy citrus dressing. A pop of dried cranberries and juicy mandarin segments makes every bite a delicious balance of textures and flavors. Perfect as a side for picnics, potlucks, or a light, feel-good lunch.

Ingredients:

1 red apple, cut into matchstick pieces
1 green apple, cut into matchstick pieces
2 tablespoons lemon juice
2 cups matchstick carrots
¼ cup yellow onion, finely diced
¼ cup dried cranberries, sweetened
½ cup vanilla yogurt
½ cup mayonnaise
1 tablespoon sugar
½ teaspoon salt
½ teaspoon black pepper
1 cup canned mandarin segments, drained

Instructions:

Prepare the Apples:
Slice the red and green apples into matchstick pieces. Toss them with lemon juice in a bowl to keep them fresh and prevent browning. Let sit for 5 minutes.
Combine Ingredients:
In a large mixing bowl, combine the matchstick carrots, diced onion, and dried cranberries.
Add the Apples:
Once the apples are coated and rested, add them to the bowl with the carrot mixture.
Make the Dressing:
Stir in the vanilla yogurt, mayonnaise, sugar, salt, and black pepper. Mix until everything is evenly coated in the creamy dressing.
Finish with Mandarins:
Gently fold in the mandarin segments, being careful not to break them apart too much.
Chill and Serve:
Cover and refrigerate for at least 3 hours before serving to allow all the flavors to blend beautifully.

Variations

Add Nuts for Texture & Protein:
Try tossing in a handful of chopped walnuts, pecans, or slivered almonds. Not only do they provide a satisfying crunch, but they also add a dose of healthy fats and protein, making the salad more filling.
Swap the Yogurt Flavor:
While vanilla yogurt adds a sweet, creamy base, you can experiment with honey, plain Greek, or even citrus-flavored yogurt for a tangier or richer taste. Just keep in mind that unsweetened varieties may need a touch more sugar or honey to balance the acidity of the lemon.
Make It Vegan-Friendly:
To create a fully plant-based version, use dairy-free vanilla yogurt and vegan mayo. Most major grocery stores now carry coconut- or almond-based yogurt alternatives that work beautifully in creamy dressings like this one.

Cooking Notes

Cut Apples Last to Prevent Browning:
While the recipe includes lemon juice to prevent browning, cutting the apples last—right before mixing—helps maintain their crispness and color even more effectively.
Let It Chill Fully:
Don’t skip the chilling time. Allowing the salad to sit for at least 3 hours not only melds the flavors but also slightly softens the carrots and cranberries, giving the salad a more harmonious texture.
Gently Fold in the Mandarins:
Mandarin segments are delicate and can break easily. Use a soft spatula and a light hand when mixing them in to maintain their shape and juicy burst in each bite.

Serving Suggestions

Perfect for Brunch Tables:
Serve this salad alongside quiches, croissants, and other light brunch fare. Its fresh, fruity flavors offer a bright contrast to savory dishes and heavier baked goods.
Great with Grilled Meats:
This salad pairs wonderfully with grilled chicken, pork, or fish. The sweet and creamy profile cuts through smoky flavors and adds a refreshing element to your summer barbecue plate.
Pack it for Picnics or Lunchboxes:
Because it’s mayo- and yogurt-based, this salad travels well when kept chilled. Store it in a sealed container with an ice pack and enjoy a crisp, flavorful lunch on the go.

Tips

Matchstick-Cutting Made Easy:
Use a mandoline slicer or the julienne blade on a box grater to quickly get uniform matchstick apples and carrots. This keeps the texture consistent and makes the salad visually appealing.
Balance the Sweetness:
Taste the dressing before combining it with the salad ingredients. If your yogurt is already sweetened and your apples are especially ripe, you might reduce or omit the added sugar.
Drain Fruit Well:
Excess juice from the canned mandarins can water down the dressing. Be sure to drain them thoroughly before folding them into the salad to maintain the creamy consistency.

Prep Time:

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes + 3 hours chilling (for best flavor)

Nutritional Information (Per Serving – Approx. 1 cup)

Calories: 190
Protein: 2g
Sodium: 180mg

Note: Nutritional values are estimates and can vary based on exact ingredients used and portion sizes.

Frequently Asked Questions

Can I make this salad ahead of time?
Yes! This salad actually improves with a little time. Making it a few hours ahead allows the flavors to meld and the ingredients to soften just slightly. Store it in the fridge and stir gently before serving.
What’s the best apple to use?
A mix of red and green apples gives the best balance. Red apples (like Fuji or Gala) add sweetness, while green apples (like Granny Smith) offer tartness and a nice crunch.
Can I use fresh mandarin oranges instead of canned?
Absolutely. Just make sure to peel and segment them well, removing any seeds or excess membrane. Canned mandarins are quicker and softer, but fresh ones will offer a juicier bite and brighter citrus flavor.
Is this salad suitable for kids?
Yes! Kids often love the sweet, fruity ingredients. If you’re serving picky eaters, you can reduce the onion or cut it extra fine to make it more subtle.

Conclusion

This Crunchy Apple & Carrot Salad with Creamy Citrus Dressing is a fresh, colorful dish that brings together texture, flavor, and nutrition in one simple bowl. It’s an easy go-to for busy weekdays, a standout side for weekend gatherings, and a fun way to add more fruits and veggies to your plate. Whether you’re serving it chilled on a hot day or pairing it with your favorite grilled entrée, this salad is sure to become a refreshing favorite in your recipe rotation.

Crunchy Apple & Carrot Salad with Creamy Citrus Dressing

Author: Avery
Total Time: 20 minutes + 3 hours chilling
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

Ingredients

Scale

1 red apple, cut into matchstick pieces
1 green apple, cut into matchstick pieces
2 tablespoons lemon juice
2 cups matchstick carrots
¼ cup yellow onion, finely diced
¼ cup dried cranberries, sweetened
½ cup vanilla yogurt
½ cup mayonnaise
1 tablespoon sugar
½ teaspoon salt
½ teaspoon black pepper
1 cup canned mandarin segments, drained

Instructions

Prepare the Apples:
Slice the red and green apples into matchstick pieces. Toss them with lemon juice in a bowl to keep them fresh and prevent browning. Let sit for 5 minutes.
Combine Ingredients:
In a large mixing bowl, combine the matchstick carrots, diced onion, and dried cranberries.
Add the Apples:
Once the apples are coated and rested, add them to the bowl with the carrot mixture.
Make the Dressing:
Stir in the vanilla yogurt, mayonnaise, sugar, salt, and black pepper. Mix until everything is evenly coated in the creamy dressing.
Finish with Mandarins:
Gently fold in the mandarin segments, being careful not to break them apart too much.
Chill and Serve:
Cover and refrigerate for at least 3 hours before serving to allow all the flavors to blend beautifully.

Notes

For a dairy-free version, substitute the yogurt and mayo with plant-based alternatives.
This salad holds up well in the fridge for 1–2 days—perfect for make-ahead meals.
Try adding chopped walnuts or sunflower seeds for extra crunch and protein.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad, Side Dish
Method: No-Cook, Tossed
Cuisine: American, Fresh

Nutrition

Serving Size: 1 cup
Calories: 190
Sugar: 16g
Sodium: 180mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 2g
Cholesterol: 5mg

Keywords: crunchy salad, apple carrot salad, creamy citrus dressing, potluck salad, summer salad