German carrot apple salad (Karottensalat)

This German carrot apple salad is incredibly simple, made with grated carrots, apple and a light citrusy dressing. It's bright and fresh, with a great balance of a little tangy and a little sweet. A great side or simply to snack on.

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I'll admit, I'm pretty picky when it comes to coleslaw-style salads as I don't like too much mayonnaise flavor. I've developed a lighter slaw dressing that I enjoy, but otherwise I tend to prefer slaws and salads with non-mayo dressings, like my mango jicama slaw.

This carrot and apple salad is a little in the slaw-like style being made with grated carrot and apple (just without cabbage). But it's another where the bright dressing really helps the ingredients shine. You only use a handful of ingredients but the result is light, fresh and oh so tasty.

German carrot salad variations

Despite being a simple dish, you will find a few variations. Some lightly cook the carrots then combine them with onions, while others, like this, raw carrot. Some use simple carrots while others add in apple.

The dressing can also vary, with some using oil and citrus, while others use vinegar. Sometimes it will be a creamy mayonnaise-based dressing but it's less common. If using citrus, most use lemon juice with some using a mix of lemon and orange juice. Generally, a little sweetness is added to take the edge off the acidity, which can be either sugar or honey.

Finally, you might find some other additions beyond apple, mainly more as a garnish. Parsley adds a little extra freshness and color, while walnuts can add a bit of crunch. Both are optional, if you add at all.

I like the mix of apple and carrot as it gives a nicer mix of flavors and texture, to me, and while vinegar is maybe more traditional, I really like the citrus dressing. I use honey both for flavor plus while it needs whisked in, I find it helps keep the dressing a little more blended.

Even with these slight variations, the basic idea is much the same - a really quick and easy dish that's bright, light and versatile. It's something you can use as a side dish for many mains, such as adding a nice contrast to heavier dishes. You can also enjoy it with other salads to make a lunch platter, or have it with some simple protein.

Also side note - carrots can go by a few names in German. Karotten is the probably the most common these days, but you may also see Mohrrüben, Möhren or Rüben (though the latter is often more meaning "root" and can be used for other root vegetables, especially turnip).

Tips for making this salad

This is really quick and easy to make, but a couple minor tips for it to come out it's best:

• A tart apple works best here to give a bit more sweet-tart contrast - Granny Smith works well.
• Use fresh carrots as they are usually crisper.
• You can grate either by hand with a box grater or using a food processor, as you have and prefer.
• Make the dressing before you peel and grate the apple, so it's ready to add fairly quickly.
• Peel and grate the apple last so it has less time to turn brown, then add the dressing over relatively quickly. The acidity in the dressing should help limit browning.

You can either use the salad immediately or leave it in the fridge for 20 minutes or so, to let the flavors mingle a little more and the carrot and apple to soften a little. The salad will also keep stored in the refrigerator for a day or two. Just note it will become softer over time and the apple is more likely to brown.

This German carrot apple salad is fantastically quick and easy to make and has lovely bright, light flavors that match it's color. It's great as a side to a range of mains from roast meat to almost anything grilled. Though I could honestly just snack on it as well, it's that tasty. Be sure to enjoy it soon.

Try these other bright raw salads:

• Beet apple salad with maple vinaigrette - another easy and delicious combination.
• Sicilian fennel orange salad - simple, fresh and with a lovely mix of sweet and savory flavors.
• Raw beet quinoa salad - while the quinoa is cooked, the beet isn't. It's earthiness is complimented by a lovely cumin-flecked dressing.
• Plus get more side dish recipes and German recipes in the archives.

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