Apple, Ginger, and Carrot Salad

For a sweet salad use red apples, but for something more tart, to help balance out the carrots and cranberries, use the green Granny Smith variety of apple.

Serves: 4Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 4


  • 2 apples, cored and chopped
  • Juice of ½ lemon
  • 2 large carrots, julienned
  • ¼ cup raisins
  • ¼ cup sunflower seeds
  • 2" piece of fresh ginger
  • ¼ cup extra-virgin olive oil
  • ¼ cup golden balsamic vinegar
  • 1 tsp. plum vinegar
  • ½ tsp. sea salt
  • ½ tsp. freshly ground black pepper


  • Place apples in a medium-size bowl; toss with lemon juice. Add the carrots, raisins, and sunflower seeds.
  • On the fine setting, grate the 2" piece of fresh ginger and squeeze or press to extract the juice (you should get 1 teaspoon).
  • In a bowl, whisk together the ginger juice, oil, balsamic vinegar, plum vinegar, salt and pepper; pour over the salad. Toss to mix. Serve chilled.