Brazil Nut Free Carrot Raisin Slaw
This bright, crunchy slaw is the kind of side dish that earns compliments at every potluck and weeknight dinner table alike. Shredded carrots and plump raisins get tossed in a zingy apple cider vinegar dressing that's warmed up with fresh ginger and a whisper of Ceylon cinnamon — it's sweet, tangy, and just a little bit unexpected. A short rest lets the carrots soften slightly and the raisins soak up all that flavor, so the texture is perfectly balanced by the time it hits the table. The whole thing comes together in one large bowl with a quick whisk and a toss, no cooking required. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects — every ingredient is straightforward, with no hidden nut oils or ambiguous pantry additions to second-guess. A scatter of fresh parsley at the end adds a pop of color and a herby finish that makes it look as good as it tastes.
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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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