Fresh Carrot and Apple Salad

Carrots are one of those vegetables that keep for weeks in the fridge, which is a big reason this salad makes sense as a weeknight side. Keep them in a sealed bag with the greens cut off, and they stay snappy for a good while. Grated carrot also tastes sweeter than you might expect, because grating breaks open the cells and lets more of their natural sugar come forward. That is part of why a sharp dressing works so well here. The vinegar and mustard cut through the sweetness instead of fighting it.

Apples bring the second layer of crunch. Dice them just before you toss everything together so they do not start to brown on the cutting board. A firm, tart variety holds its texture better than a soft one, and it keeps the salad from tasting flat once it has been sitting in the fridge.

I like this salad best when it has had a few minutes to sit. The carrot releases a little moisture, the dressing soaks into the shreds, and the flavors settle into each other. If you make it ahead, keep the parsley out until serving so it stays green and perky. Leftovers keep well for a day or two covered in the fridge, though the apple will soften and the salad will get a little wetter. Give it a stir and a fresh pinch of pepper before eating.

This is a good salad to pair with something rich and savory. Grilled or roasted chicken is an easy match, and the Sheet Pan Balsamic Chicken has the sweet-tart edge that echoes the dressing. For a lunch plate, a bowl of Warm Apple Quinoa Breakfast Bowl reminds you how well apple and warm grains get along. If you want something a little more dinner-party, the Pear and Arugula Salad with Blue Cheese shares the same fruit-and-tang idea with peppery greens.

A few small ideas for making it your own are below.