Raw Carrot Apple Salad

Have you ever made a dish that crazy exceeded your expectations?  I have, and it comes in the form of a raw carrot apple salad.  These two simple ingredients, when mixed together with some citrus juices and a few spoonfuls of currants, are transformed into a wonderful salad that is refreshing and delicious.

Mixing carrots and apples together is a classic approach.  I can remember numerous potlucks from my youth that featured a carrot apple salad, more often than not laced with jello or mayonnaise (or possibly even Miracle Whip), sometimes with pineapple or pecans added.

The jello ones were never finished.

This salad has none of those creamy, fruity, or nutty extras in it.  Its beauty is in its simplicity.

According to the cookbook Sundays at the Moosewood, this salad is Czech in origin.  In that book, the dish is called apple and carrot confetti.  No matter what you call it, it’s delicious.

So, I’m fond of taking this carrot apple salad to potlucks, especially in the summertime.  It’s naturally vegetarian, vegan, gluten-free, raw, and sugar-free, so it caters to almost any dietary restriction you might encounter.  It’s also light and refreshing, and goes well with light summer fare. It even is suitable for brunch!

Raw Carrot Apple Salad

I have left out the sugar that was indicated in the original recipe; I find that this salad really doesn’t need it. If you wish it to be sweeter, best to use a sweeter apple.

1/4 cup fresh lemon juice
2 tablespoons fresh orange juice
2 cups grated apples (about 4)
2 cups grated carrots
1 tablespoon grated lemon zest
2 tablespoons currants
1/4 teaspoon salt, to taste

Combine lemon and orange juice in a large bowl.  Grate the apples directly into the citrus juices to avoid oxidation of the apples.  Toss the apples with the rest of the ingredients and serve immediately.