Prep 20 mins
Cook 0 mins
This awesome salad is a "No Cook", "Simple" and (if you have a food processor) "20 Minutes or Less" recipe. It's a shredded salad that is easily adapted to smaller or larger servings and would be great for a potluck or bbq. The dressing is lemony and tangy. Use whatever apples appeal to you, but I don't recommend Granny Smith. A bit tart is okay, but the dressing is tangy and a sweeter apple helps balance that. I used Pink Ladies. The salad did fine overnight in the refrigerator, I was happy to find that the apples did not discolor and stayed crunchy overnight.
- 1⁄4 cup plain nonfat yogurt (unflavored and unsweetened)
- 1⁄2 cup sour cream (you can use lite sour cream but NOT non-fat)
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice, fresh squeezed (pulp is fine)
- 1 tablespoon light brown sugar
- 1 teaspoon light brown sugar
- 1 teaspoon cider vinegar
- 4 cups shredded apples, core the apples but leave the skins on (if you have a food processor with a shredding blade shredding takes hardly a minute)
- 1 cup shredded carrot, unpeeled is fine
- 2 cups golden raisins
- 3⁄4 cup basil, chiffonade (simply take leaves and roll them up all together and use knife to make thin slices)
- 1⁄4 teaspoon salt
- To make the dressing, whisk together yogurt and sour cream in a small mixing bowl.
- Add the rest of the dressing ingredients and whisk together well. (Just to clarify, total light brown sugar is 1 tablespoon and 1 teaspoon).
- Mix the shredded apple, carrot, and raisins together in a large mixing or salad bowl.
- Add the dressing to the salad and toss/stir well.
- At this point taste the salad. It should be pretty tangy. Toss the salad with 1/4 tsp table salt and this will cut the tanginess. If you wish to cut the tanginess any more, add salt by "the pinch" and taste. Be very careful not to add too much.
- I prefer to add the basil right before serving.
- Basil can vary in strength, so add 1/2 cup to the salad and mix. Taste and add remaining basil if necessary. The basil flavor becomes more prominent the longer the salad sits.
- You can serve right away, but I like to let the salad sit covered in the fridge to "mellow" for 1/2 hour to an hour.
I enjoyed the dressing but I missed somthing in the dish--some crunch, some bite, some contrast to the tangy sweetness of the dreessing and the apple/carrot/raisin combination. I think that some peppery arugula, some crunchy nuts might bring this dish up anothr level.
I loved the lemony dressing, which was both sweet and tangy, although I would prefer to use less of the dressing for this amount of salad. This was a satisfying and relatively low-fat treat; perfect for a summer's day. I especially enjoyed the the use of two of my favorite flavors, lemon and basil, in such a simple recipe.