Eosinophilic Esophagitis Friendly Carrot Raisin Slaw
Bright, sweet, and tangy all at once, this carrot and raisin slaw is the kind of side dish that disappears fast. The dressing comes together in minutes — apple cider vinegar and honey create a perfectly balanced sweet-tart base, while fresh ginger and Ceylon cinnamon add warmth without any heat. A short rest lets the carrots soften just enough and the raisins plump up beautifully, so every bite has great texture and depth. Managing eosinophilic esophagitis often means cutting out a long list of common trigger foods, and this recipe keeps things clean with a short, straightforward ingredient list that skips the usual culprits like dairy, wheat, eggs, soy, nuts, and seafood entirely. There's no cooking required beyond a quick whisk and toss, making it an easy win on busy weeknights or when you just need something reliable on the table. A scatter of fresh parsley at the end adds a little color and freshness, though it's completely optional if you're keeping things simple. This one is proof that eating within tight dietary boundaries doesn't have to mean settling for boring food.
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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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