Ginger Apple Salad

  • Prep Time: 20 mins
  • Total Time: 40 mins
  • Servings: 4
  • About This Recipe

    “This is a recipe I adopted because it sounded interesting. It took me a while to get around to making it, which is too bad because I thought it was really delicious. For an apple salad, it will keep fairly well in the fridge; we ate the leftovers a day later and they were still in good condition.The main change I have made from the original recipe is to cut the number of apples in half. It still makes quite a lot, and plenty for 4 servings.”


  • 2tablespoonshoney
  • 1/3 cuporange juice
  • 4largeapples, cored and chopped
  • 1tablespoongingerroot, grated
  • 1cupcelery, chopped
  • 1/2 cup dried cranberries or 1/2 cup cherries or 1/2 cupraisins
  • 1/2 cupwalnuts, chopped
  • lettuce leaf
  • 1tablespoonchopped mint(optional)
  • Directions

  • Mix the honey and orange juice in a large bowl, until the honey is dissolved.
  • Wash, core and chop the apples, and add them to the orange juice and honey.
  • Grate the gingerroot, and add it, with its’ juice.
  • Wash and chop the celery, and add the celery, dried fruit and walnuts to the salad. Chill the salad.
  • Wash and dry a few lettuce leaves, and arrange the salad on them. Serve sprinkled with a little minced fresh mint, if desired.
  • Reviews

  • “Good recipeI recommend using either Fuji or Granny Smith apples with this/. I wonder how a mix of both would be”

  • “This was good, but a little bland.Next time, I believe I will add a dollop of dark rum.”