Barley Free Carrot Raisin Slaw
Bright, sweet, and tangy all at once, this carrot raisin slaw is the kind of side dish that disappears fast at any table. Freshly grated carrots get tossed with plump raisins and a zippy apple cider vinegar dressing spiked with honey, ginger, and a whisper of Ceylon cinnamon — it's simple but genuinely surprising. The short rest time lets the raisins soak up the dressing and the carrots soften just enough to make every forkful tender and cohesive without losing that satisfying crunch. For anyone navigating grain sensitivities, this one is naturally worry-free — every ingredient here is clean and straightforward, with no hidden fillers or grain-based thickeners to second-guess. The dressing comes together in one small bowl with a quick whisk, so the whole thing is low-effort but tastes like you put in real thought. A scatter of fresh parsley at the end adds a pop of color and a herby lift that makes it feel just a little more special. Serve it alongside grilled proteins, pile it into a wrap, or just eat it straight from the bowl — no judgment.
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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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