Black Pepper Free Carrot Raisin Slaw
This bright, crunchy slaw is the kind of side dish that earns compliments every single time. Sweet raisins plump up in a tangy apple cider vinegar dressing, while freshly grated ginger and a whisper of Ceylon cinnamon give the whole thing a warm, aromatic lift that feels anything but ordinary. For anyone navigating a sensitivity to black pepper, packaged slaws and restaurant sides can be a minefield — pre-made dressings almost always sneak it in. Here, every ingredient is clean and intentional, so you know exactly what's going into the bowl. The short rest time is key: it lets the carrots soften just enough to absorb all that honey-vinegar goodness without losing their satisfying bite. A scatter of fresh parsley at the end adds a pop of color and a herby freshness that ties everything together beautifully. It's simple, vibrant, and genuinely delicious — the kind of recipe you'll come back to all season long.
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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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