Carrot and Apple Salad

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Serve this refreshing salad for a lunch menu with cold meat or chicken and crusty bread and butter.


  • 225 g/8 oz new carrots
  • 3 dessert apples
  • 4


Scrape the carrots and grate coarsely into a bowl. Peel, core and grate the apple and add along with the raisins.

Mix together the soured cream, sugar and lemon juice and pour over the mixture. Toss with a fork to blend the ingredients and serve.