Curried Carrot, Snap Pea & Apple Salad
This salad is a delightful fusion of flavors - fresh crunch of snap peas, crisp zest of carrots, and sweetness of apple! Tossed in a vibrant dressing of apple cider vinegar, honey, olive oil, and curry spices, this salad is a perfect balance of sweet and tangy.
Ingredients
- 3-4 medium carrots, thinly sliced
- 1 pint snap peas, rinse & dry, and removed the string (see note)
- 1 small apple, sliced into matchsticks
- 3 tablespoons apple cider vinegar
- 1 teaspoon curry blend
- 2 tablespoons olive oil
- salt & pepper, to taste
- Optional: 1 can chickpeas, drained and rinsed
Instructions
- To make the dressing, combine the vinegar and honey into a large bowl. Slowly whisk in the olive oil. Add the curry blend and season with salt and pepper, to taste.
- Add the carrot, snap peas, apples, and optional chickpeas to the bowl with the dressing. Gently toss until well coated. Add more curry, sallt and pepper to taste.
- Serve immediately or this will keep for 2-3 days covered and refrigerated. The vinegar helps to keep the apples from browning.
