Begin by thoroughly washing and peeling the carrots. Shred the carrots until they achieve a fine, crunchy texture.

Wash your apples and cut them into thin matchsticks or grate them. Pat the shredded apples dry with a paper towel.

In a mixing bowl, combine one cup of yogurt with the juice of one lemon and a pinch of salt and pepper to taste. Whisk until smooth.

In a large mixing bowl, combine the shredded carrots and apples. Pour the creamy dressing over the top and fold gently to combine.

Cover the bowl and refrigerate for at least one hour before serving to let the flavors meld together.