Citric Acid Free Carrot Raisin Slaw

Total time25 min

Prep time15 min

Cook time0 min

4.9

(18)

Sweet, earthy carrots meet plump raisins in a slaw that feels both refreshing and deeply satisfying — the kind of side dish that disappears fast at any table. The dressing is where the magic happens: apple cider vinegar brings gentle tang, honey adds natural sweetness, and freshly grated ginger with Ceylon cinnamon give the whole thing a warm, aromatic lift. For anyone avoiding citric acid, this combination is a smart workaround — no lemon juice, no citric acid additives, just clean, whole-food ingredients that do all the heavy lifting. Ceylon cinnamon specifically is worth seeking out here; its softer, more delicate flavor keeps the dressing balanced rather than overpowering. A short rest lets the carrots soften just slightly and the raisins plump up beautifully, so the texture is spot-on by the time it hits the table. Finish with a scatter of fresh parsley if you have it on hand — it adds a pop of color and a bright herbal note that rounds everything out. This one is easy enough for a weeknight but polished enough to bring to a gathering.

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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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