Japanese Apple Salad りんごのサラダ

This crunchy and tart Japanese Apple Salad with raisins is inspired by my mom‘s recipe. I use sweet Meyer lemon and plain yogurt to add tang to the creamy dressing for this light and refreshing side dish. It‘s so quick and easy to make!

Since my last post Korokke was a deep-fried dish, I want to share a healthy dish today. This salad is my mom’s recipe. Well, precisely speaking, I was trying to recreate her recipe with my memory of her salad. I wish she had kept a recipe book like what I am doing now then I would have her entire home cooking recipe collection. This is exactly the reason why I’m organizing my recipes for my kids. One day when they grow up and try to cook on their own (I hope!), they at least have a reference, either with this blog or a digital copy of some sort.

For the salad, I used Meyer lemon this time since my friend gave me a lot of organic Meyer lemons from her backyard. It was sweet and really juicy, which added a nice final touch to the salad.

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Japanese Apple Salad

4.78 from 9 votes

This crunchy and tart Japanese Apple Salad with raisins is inspired by my mom‘s recipe. I use sweet Meyer lemon and plain yogurt to add tang to the creamy dressing for this light and refreshing side dish. It‘s so quick and easy to make!

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Prep Time: 30 minutes mins

Total Time: 30 minutes mins

Servings: 6

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 4 Fuji apples
• ▢ 2–3 ribs celery
• ▢ ⅓ cup raisins

For the Dressing

• ▢ 6 Tbsp Japanese Kewpie mayonnaise (or substitute American mayo + 2 tsp white vinegar + 1 tsp sugar and whisk to dissolve the sugar; you can make homemade Japanese mayo)
• ▢ 1 cup plain yogurt
• ▢ 2 Tbsp Meyer lemon juice (or 1 Tbsp regular lemon juice)
• ▢ 2 Tbsp sugar
• ▢ 1½ Tbsp milk

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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Instructions

 

• In a medium-sized bowl, whisk together all the ingredients for the dressing: 6 Tbsp Japanese Kewpie mayonnaise, 1 cup plain yogurt, 2 Tbsp Meyer lemon juice, 2 Tbsp sugar, and 1½ Tbsp milk.
  
• Cut 4 Fuji apples into thin slices, then cut the slices into small pieces.
  
• Keep the apples in salted water (add 1 tsp salt to a big bowl of water) for 1–2 minutes to prevent browning. Drain and dry the apple pieces with a clean kitchen towel.
  
• Slice 2–3 ribs celery into small pieces.
  
• Add the apples, celery, and ⅓ cup raisins to the dressing and toss together. Keep in the refrigerator until you are ready to serve.
  

To Store

• You can keep the leftovers in the refrigerator for up to 3 days.

Nutrition

Calories: 226 kcal · Carbohydrates: 29 g · Protein: 2 g · Fat: 12 g · Saturated Fat: 3 g · Polyunsaturated Fat: 6 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 12 mg · Sodium: 123 mg · Potassium: 301 mg · Fiber: 4 g · Sugar: 19 g · Vitamin A: 181 IU · Vitamin C: 9 mg · Calcium: 70 mg · Iron: 1 mg

Author: Namiko Hirasawa Chen

Course: Salad

Cuisine: Japanese

Keyword: apple

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