From the Kitchen of Nealey Dozier, dixiecaviar.com
"By no means is this a 'mayonnaisey' salad--the small amount of mayo just softens the flavor a bit."
Makes 6 to 8 servings
4 large peeled carrots (assorted colors such as purple, yellow, and orange)
2 Granny Smith apples
1 tablespoon fresh lemon juice
1/4 cup apple cider vinegar
3 tablespoons mayonnaise
2 teaspoons sugar
2 teaspoons minced fresh ginger
1/4 teaspoon kosher salt
2 tablespoons chopped fresh flat-leaf parsley
Cut carrots into very thin, ribbon-like strips using a vegetable peeler. Cut apples into 1/8-inch matchsticks, and toss with lemon juice. Stir together carrots and apples in a large bowl. Whisk together vinegar, mayonnaise, sugar, ginger, and kosher salt. Pour over carrot mixture, and toss to coat. Cover and chill 1 hour. Fold in parsley just before serving.