Salad: Mexico – Chihuahua (Northern Mexico) – Ensalada de Manzana (Apple Salad)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 10 min

Additional 30 min

Total 1 hr

Ingredients

- 3 medium apples, cored and diced (about 1 lb / 450 g)
- 2 stalks celery, thinly sliced (about 4 oz / 115 g)
- 3/4 cup (75 g) chopped walnuts, toasted
- 1/4 cup (40 g) golden raisins (optional)
- 1/2 cup (120 g) mayonnaise
- 1/2 cup (120 g) sour cream
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (25 g) granulated sugar (adjust to taste)
- 1/4 tsp (1.5 g) kosher salt
- 1/8 tsp (0.5 g) ground black pepper
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish
- Ice or chilled water for brief soak (optional, to keep apples crisp)

Instructions

Short Description:
A creamy Chihuahuan apple salad combining crisp local apples, crunchy celery and toasted walnuts in a mayonnaise-and-sour-cream dressing for a sweet-savory salad course. Chilled and lightly sweetened, it is served as a refreshing accompaniment or part of a meal spread.

Regional Notes:
This Chihuahua version emphasizes local apples and a rich, creamy dressing made from mayonnaise and sour cream, a hallmark of Northern Mexico preparations. Walnuts (often toasted) and celery add the signature crunchy contrast distinct from fruit-only versions found elsewhere.

1. Toast the walnuts: heat a dry skillet over medium heat, add the chopped walnuts and toast, stirring, until fragrant and lightly browned, 3–4 minutes. Transfer to a plate to cool.
2. Prepare the apples: core and dice the apples into 1/2-inch (1 cm) pieces. If you prefer extra crispness, place diced apples in a bowl with ice or chilled water for 2 minutes, then drain and pat dry.
3. Slice the celery: thinly slice the celery stalks on the diagonal and transfer to a large mixing bowl with the apples. Add the golden raisins if using.
4. Make the dressing: in a separate bowl, whisk together the mayonnaise, sour cream, fresh lime juice, granulated sugar, salt, and black pepper until smooth and well combined. Taste and adjust sugar or lime for desired sweetness/tang.
5. Combine salad: pour the dressing over the apple, celery, and raisins. Add about half of the toasted walnuts, then gently toss to coat evenly.
6. Chill and meld: cover and refrigerate the salad for at least 30 minutes (up to 2 hours) to let flavors meld and dressing thicken slightly.
7. Serve: before serving, give the salad a gentle stir, adjust seasoning if needed, and sprinkle the remaining toasted walnuts and chopped parsley or cilantro over the top. Serve chilled as a salad course or side.