Cashew Free Carrot Raisin Slaw
Bright, tangy, and just a little sweet, this carrot 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 warm Ceylon cinnamon — and it transforms humble shredded carrots into something genuinely craveable. Letting the slaw rest for a few minutes before serving is the secret move here: the carrots soften just enough and the raisins plump up beautifully in all that tangy-sweet dressing. Many store-bought slaws and dressings sneak in tree nuts or are processed on shared equipment, so making this from scratch means you know exactly what's in the bowl. Every ingredient is straightforward and easy to find, with no hidden surprises. A scatter of fresh parsley at the end adds a pop of color and a little herby brightness that pulls the whole thing together.
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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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