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!
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.