Peel and grate the carrots using a box grater or food processor. Core the apples and either grate them or cut into thin matchsticks. Toss apples immediately with lemon juice to prevent discoloration.

Place carrots and apples in a large mixing bowl.

If using dried fruit or nuts, add them now. These ingredients aren’t required, but they add texture, contrast, and a little extra interest to each bite.

In a small bowl, whisk together Greek yogurt (or mayonnaise), honey, lemon juice or vinegar, salt, and pepper. The dressing should be lightly sweet, tangy, and creamy—but not heavy.

Taste and adjust sweetness or acidity as needed.

Pour the dressing over the carrot apple mixture. Toss gently until everything is evenly coated. The salad should look glossy and lightly dressed, not weighed down.

For best flavor, refrigerate the salad for 10–15 minutes before serving. This allows the flavors to meld while maintaining crunch.