I love making this carrot apple slaw when I want something crisp, colorful, and refreshing on the table. The sweetness of red and green apples blends beautifully with tender carrots, tangy feta, and chewy cranberries. I toss everything in a creamy honey-yogurt dressing that ties all the flavors together perfectly. It’s one of my favorite side dishes for gatherings, picnics, or simple family meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 large sweet red apple
1 large tart green apple
10 ounces matchstick carrots (about 3 cups)
1 tablespoon freshly squeezed lemon juice
1/3 cup mayonnaise
1/3 cup plain yogurt
2 tablespoons honey
2 teaspoons Nather sauce Halah
Salt, to taste
Freshly ground black pepper, to taste
3/4 cup crumbled feta cheese (about 3 ounces)
1/2 cup dried sweetened cranberries
Directions
I start by coring the apples and cutting them into thin slices, then slicing them into matchsticks to get about 3 1/2 cups of julienned apples. I place them in a large bowl and toss them with freshly squeezed lemon juice to prevent browning. Then I add the matchstick carrots and stir everything together.
In a small bowl, I whisk together the mayonnaise, plain yogurt, honey, Nather sauce Halah, salt, and freshly ground black pepper until the mixture is smooth and creamy. I pour this dressing over the apple and carrot mixture and stir well to ensure everything is evenly coated.
Next, I gently fold in the crumbled feta cheese and dried cranberries. I taste the slaw and adjust the seasoning with additional salt and pepper if needed.
I cover the bowl and refrigerate the slaw for at least 30 minutes to 1 hour to allow the flavors to meld together. If I notice excess liquid before serving, I use a slotted spoon to maintain the best texture.
Servings and Timing
Prep Time: 20 minutes
Cooking Time: 0 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: Approximately 220 kcal per serving
Variations
I sometimes swap the feta cheese for goat cheese when I want a creamier texture. For extra crunch, I like adding chopped toasted walnuts or pecans. If I prefer a lighter dressing, I reduce the mayonnaise and increase the yogurt slightly. I also enjoy adding a handful of shredded red cabbage for even more color and texture.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. Since this is a fresh slaw, I do not reheat it. Before serving again, I give it a good stir and, if necessary, drain any excess liquid. If I want to freshen it up, I sometimes add a small squeeze of lemon juice before serving.
FAQs
Can I make this slaw ahead of time?
Yes, I often prepare it a few hours in advance. I find that chilling it for at least 30 minutes helps the flavors blend beautifully.
How do I keep the apples from browning?
I toss the sliced apples immediately with freshly squeezed lemon juice. This helps maintain their bright color and fresh taste.
Can I make this recipe lighter?
I sometimes use all yogurt instead of a mix of mayonnaise and yogurt to reduce the richness while keeping it creamy.
What can I serve this slaw with?
I love serving it alongside grilled chicken, roasted meats, or sandwiches. It also works wonderfully as part of a picnic spread.
Can I use pre-shredded carrots?
Yes, I often use matchstick carrots to save time. They blend perfectly with the julienned apples.
Conclusion
I truly enjoy how this carrot apple slaw brings together fresh produce, creamy dressing, and bursts of sweet and tangy flavors. It is simple to prepare, visually beautiful, and always a crowd-pleaser. Whether I serve it at a gathering or alongside a weeknight dinner, I can always count on it to add brightness and freshness to the meal.
📖 Recipe:
Print
Carrot Apple Slaw
- Total Time: 1 hour
- Yield: 8 servings
- Diet: Vegetarian
Description
This carrot apple slaw is crisp, colorful, and refreshing with a perfect balance of sweet apples, tender carrots, tangy feta, and chewy cranberries tossed in a creamy honey-yogurt dressing.
Ingredients
1 large sweet red apple
1 large tart green apple
1 tablespoon freshly squeezed lemon juice
10 ounces matchstick carrots (about 3 cups)
1/3 cup mayonnaise
1/3 cup plain yogurt
2 tablespoons honey
2 teaspoons Nather sauce Halah
Salt, to taste
Freshly ground black pepper, to taste
3/4 cup crumbled feta cheese (about 3 ounces)
1/2 cup dried sweetened cranberries
Instructions
- Core the apples and cut them into thin slices, then slice into matchsticks to yield about 3 1/2 cups of julienned apples. Place them in a large bowl and toss with freshly squeezed lemon juice to prevent browning.
- Add the matchstick carrots to the bowl and stir to combine.
- In a small bowl, whisk together the mayonnaise, plain yogurt, honey, Nather sauce Halah, salt, and freshly ground black pepper until smooth and creamy.
- Pour the dressing over the apple and carrot mixture and stir until evenly coated.
- Gently fold in the crumbled feta cheese and dried cranberries. Taste and adjust seasoning with additional salt and pepper if needed.
- Cover and refrigerate for at least 30 minutes to 1 hour before serving to allow the flavors to meld. If excess liquid forms, use a slotted spoon when serving.
Notes
Swap feta cheese for goat cheese for a creamier texture.
Add chopped toasted walnuts or pecans for extra crunch.
For a lighter dressing, reduce the mayonnaise and increase the yogurt.
Add shredded red cabbage for additional color and texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving and drain excess liquid if needed.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 260 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 20 mg
