Dairy Free Carrot Raisin Slaw
Bright, sweet, and tangy all at once, this carrot and raisin slaw is the kind of side dish that disappears fast at any table. The dressing is where the magic happens — apple cider vinegar brings a gentle sharpness, honey adds natural sweetness, and freshly grated ginger with a touch of Ceylon cinnamon give the whole thing a warm, aromatic lift. Every single ingredient here is naturally free of dairy, so there's no swapping or substituting required — it just works as written. Letting the slaw rest for a few minutes before serving is a small but important step; the carrots soften just enough and the raisins plump up beautifully in the dressing. The result is a slaw that feels almost creamy in texture without a drop of anything dairy-based. A handful of fresh parsley scattered on top adds a pop of color and a clean, herby finish that ties everything together. It's an easy, crowd-pleasing side that pairs well with grilled mains, grain bowls, or anything that could use a little brightness on the plate.
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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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