Ah yes! The fridge is getting bare and it’s time to put my culinary skills to the test. Cleaning out those last few ingredients keeps the food fresh and reduces food waste. I always use the fresh ingredients first, pairing them with frozen foods or pantry items to make a meal. This was my inspiration for the Carrot, Apple, Raisin Salad recipe!

Fridge keeping basics

Tucked away in one of the bottom drawers of the fridge, were apples and carrots. These favorites are hardy ingredients, excellent fridge staples, and keep weeks. Paired with nuts or cheese, apples are the perfect snack on the go. You can add carrots to soups, salads, baked goods, and casseroles. Roast them and drizzle with a tahini lemon sauce for an easy side dish.

My Carrot, Apple, Raisin Salad makeover recipe was inspired from a failed recipe search. The majority of relevant recipes that came up called for mayonnaise, sugar, or yogurt in them. Wanting to keep things simple and clean, I created this recipe makeover for you all to enjoy now! Bon appetit!

How to make the carrot, apple, raisin salad

Start by slicing off the ends of your carrots and discarding them in your compost pile. Next, peel the skins off and discard. In a large bowl, grate the peeled carrots. Core and chop your apple into bite sized chunks and add to the bowl. Slice the lemon in half, and juice, discarding the seeds and skins. Toss in your lemon juice, walnuts, raisins, and ground ginger to the bowl and mix well. Served this baby chilled.

This salad is an excellent one for meal prepping! The lemon juice prevents the apples from oxidizing (turning brown) resulting in a fresh, color crisp salad all week long!