Begin by cleaning and peeling the carrots. Grate them using a box grater or food processor.

Wash and core the apples, then dice them into bite-sized pieces. Pat dry with a paper towel to prevent browning.

In a medium bowl, combine yogurt, lemon juice, and honey or maple syrup (if using). Whisk until smooth and creamy.

In a large bowl, mix the grated carrots and diced apples. Pour the dressing over and toss gently to coat.

Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 1 hour.

After chilling, stir the salad gently and serve cold as a side dish.