Almond Free Carrot Raisin Slaw
Bright, tangy, and just a little sweet, this carrot and raisin slaw is the kind of side dish that disappears fast at any table. The dressing is a simple whisk-together situation — apple cider vinegar, honey, olive oil, fresh ginger, and a touch of Ceylon cinnamon — and it transforms humble grated carrots into something genuinely craveable. Letting the slaw rest for ten minutes is the small but important step that softens the carrots slightly and plumps the raisins so every bite has that perfect chewy-tender contrast. A scatter of fresh parsley at the end adds a pop of color and a clean herbal note that ties everything together. Many store-bought slaws and packaged salads sneak in nut-based ingredients or are processed on shared equipment, so making this from scratch gives you full control over what goes in the bowl. The ingredient list is short, the steps are minimal, and the result is a vibrant, crowd-pleasing dish that works alongside grilled proteins, grain bowls, or tucked into a wrap.
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Learn more →Ingredients
4 servings
- 1 lb carrots (about 5 medium), peeled and coarsely grated
- ½ cup raisins
For the dressing
- 3 tbsp apple cider vinegar
- 2 tbsp honey
- 2 tbsp extra-virgin olive oil
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground ceylon cinnamon
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Place the grated carrots and raisins in a large mixing bowl and toss to combine.
- 2
In a small bowl, whisk together the apple cider vinegar, honey, olive oil, grated ginger, Ceylon cinnamon, and sea salt until the honey is fully dissolved and the dressing is smooth.
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