Coconut Free Carrot Raisin Slaw
Bright, sweet, and tangy all at once, this carrot raisin slaw is the kind of simple side dish that quietly steals the show at any table. Freshly grated carrots get tossed with plump raisins and a zippy apple cider vinegar dressing spiked with honey, fresh ginger, and a whisper of Ceylon cinnamon — it's warm and vibrant without being heavy. Many store-bought slaws and bottled dressings sneak in coconut-derived emulsifiers or coconut sugar, so making this one from scratch means you know exactly what's going in the bowl. The short rest time is key: it gives the carrots a chance to soften just slightly and lets the raisins soak up all that sweet-tart dressing. A handful of fresh parsley scattered over the top adds a pop of color and a clean, herby finish. It comes together with minimal effort and no cooking required, making it an easy win for weeknight dinners or weekend gatherings alike.
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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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