Eggless 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 and honey create a perfectly balanced sweet-tart base, while fresh ginger and a touch of Ceylon cinnamon give it a warm, aromatic depth you won't find in a bottled dressing. Traditional coleslaw often relies on a heavy mayo base, which automatically rules it out for anyone avoiding eggs, but this version skips all of that without sacrificing any richness or flavor. 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. Everything comes together in one bowl with a quick whisk and a toss — no cooking required. Finish it with a scatter of fresh parsley for a little color and herby brightness, and you've got a crowd-pleasing side that's as easy as it is impressive.
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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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