10 Reviews of Low-Fat Carrot Salad

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!

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!!!

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!

From: Derf

On Sep 16, 2005

We found this delicious! with lots of taste. Quite sweet because I used 2 sweet apples because that was what I had in and of course the carrot and honey are sweet too. I mixed the apples well with the lemon juice and had no trouble with the salad turning brown. I used roughly chopped walnuts to finish it. We enjoyed it very much and will make it again. Thanks for sharing a good one!

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.

From: cinda37379

On Sep 18, 2005

WONDERFUL..this one will replace my old recipe which I fix a least once a week and for all work parties/lunches...very kid friendly except for the nuts most kids don't care for nuts.

From: katie in the UP

On Oct 17, 2005

WOW I was surprised how much we enjoyed this salad! I used L/F sour cream instead of yogurt..other than that followed your recipe..and was amazed at how good...such an easy recipe is!! I used 2 tsp of lemon juice..and mixed it with shredded apple..it helped not turn brown as quickly! Thank you!!

From: Chef Kate

On Oct 18, 2005

Lovely salad--I used toasted walnuts and non-fat yogurt. Substantial flavors, yet very light in terms of fat and calories--will make this more. Thanks, Inge!

From: BestTeenChef

On Apr 20, 2006

This was delcious! I used raisins instead of nuts and it tasted great! Other than that I did everything else. Thanks for the recipe!

From: PaulaG

On Oct 18, 2005

This is a wonderfully refreshing carrot salad. DH really likes carrot salad and usually it is drenched in a heavy dressing. The combination of low-fat yogurt with the honey and lemon juice makes for a light, refreshing, healthy alternative. Something I am sure to repeat.