Apple and Carrot Slaw

For the Salad:

• 2 medium apples (Granny Smith, Honeycrisp, or Fuji), diced

• 1 cup fresh or dried cranberries

• 2 medium carrots, peeled and shredded

• ½ cup chopped walnuts or pecans (optional – toasted for extra crunch)

• ¼ cup dried raisins or golden raisins (optional)

For the Dressing:

• ½ cup plain Greek yogurt (or sub with sour cream for a richer flavor)

• 2 tablespoons honey or maple syrup

• 1 tablespoon freshly squeezed orange juice

• 1 teaspoon grated orange zest

• ¼ teaspoon ground cinnamon

• A pinch of salt

Optional Additions:

• 1 cup mixed greens or spinach (for added freshness)

• Crumbled feta or goat cheese (for a savory twist)

• Sliced green onions (for extra color and zing)

Instructions:

Step 1: Prep the Ingredients

1. Wash, core, and dice the apples into bite-sized pieces. Toss with a little lemon juice to prevent browning, if desired.

2. Peel and shred the carrots using a box grater.

3. If using nuts, toast them lightly in a dry pan over medium heat for extra crunch and flavor.

4. In a large mixing bowl, combine the apples, carrots, cranberries, raisins, and nuts.

Step 2: Make the Dressing

1. In a small bowl, whisk together Greek yogurt, honey or maple syrup, orange juice, orange zest, cinnamon, and salt until smooth.

Step 3: Toss and Serve

1. Pour the dressing over the salad mixture and toss well to coat.

2. If using optional add-ins like greens, cheese, or green onions, gently mix them in before serving.

Serve chilled or at room temperature. Stores well in the fridge for a few days.