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Nutrition Facts
Serving Size 1 (149g) Recipe makes 2 servings
Calories 145
Calories from Fat 63		(43%)
Amount Per Serving		%DV
	Total Fat 7.0g	10%
	Saturated Fat 1.2g	5%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 1mg		0%
Sodium 219mg		9%
Potassium 375mg		10%
Total Carbohydrate 18.7g		6%
	Dietary Fiber 3.8g	15%
	Sugars 11.6g
Protein 4.4g		8%
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Low-Fat Carrot Salad

Recipe #114616 | 20 min | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Inge 1505
Mar 29, 2005

Typical German Rohkost ("raw food". Healthy, quick and full of flavour.Slightly sweet and refreshing. Eat as a lunch with wholemeal bread or as a light dinner with bread and an additional tomato salad.

SERVES 2 (change servings and units)

Ingredients

1 cup carrot, coarsely grated
3/4 cup apple, grated
3 tablespoons nuts (roughly chopped, toasted if you have time)
1/4 cup low-fat yogurt
1/2 teaspoon honey (or sugar)
1-2 teaspoon lemon juice (depending on how sweet you like it)
1 pinch salt

Directions

1
Mix all ingredients except nuts together, sprinkle with nuts.
2
Serve immediately, because it turns brown within an hour.

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Featured Reviews for This Recipe

From: Panthur

On Apr 8, 2007

I didn't really like this, but I used pre-cut matchstick carrots, they were probably too thick for this salad, so I suggest hand grate. Also, I used vanilla yogurt but felt it needed more tang so next time would use plain and add the honey. I just felt something was missing from this.

1 person found this review helpful

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From: Kumquat the Cat's friend

On Jan 10, 2007

Nice salad, easy to make and very tasty. I particularly liked the nut and carrot combination, nuts giving it a nice crunch. I used a no-fat, thick Greek yogurt to save a few fat calories, wildflower honey and 2 teaspoons lemon juice. Thanks!

1 person found this review helpful

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From: Happy Harry #2

On Jun 6, 2005

This makes a really tasty lunch. I doubled the recipe and used 1/2 granny smith (tart) apple and one medium red delicious (sweet) apple. Tossed them with the lemon juice. I also added a pinch of red pepper flakes which I added to the yogurt first and set aside to meld while grating the apples and carrots. You did not say to peel apples and I didn't. I used chopped salted peanuts so left out the added salt. I shredded a bit of red cabbage, lined halves of wheat pita bread and filled with carrot/apple mixture. This was enjoyed by several folks along with mint ice tea. Really enjoyed this and will make again. I do recommend the pepper flakes otherwise I think it would be a bit bland. Thanks, Inge, for a lovely lunch!

5 people found this review helpful

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From: cookin' kayte

On Apr 5, 2007

Scrumptious!!! My DH and I love this salad. My friend has a recipe similar to this, but this one is much better. To keep the apples from turning brown I put them in a separate bowl with the lemon juice and tossed them around before adding them to the carrots. This kept them from browing so quickly and it made the apples have a nice little lemony zing to them! I also used whole-milk vanilla yogurt as it was the only kind that I had on hand, but it helped sweeten the salad without having to use as much honey. And instead of nuts I added raisins, they get very nice and plump after being in with the juicy carrots and apples. Great recipe Inge! Definately a keeper that I will be making again and again! Thanks!!!

3 people found this review helpful

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