Hazelnut Free Carrot Raisin Slaw
This bright, tangy slaw is the kind of side dish that disappears fast — sweet from the raisins and honey, zippy from apple cider vinegar, and warmly spiced with fresh ginger and Ceylon cinnamon. The grated carrots soak up that glossy dressing beautifully, softening just enough after a short rest while the raisins plump up into little bursts of sweetness. It's a refreshing alternative to creamy coleslaws, and the olive oil base keeps everything light and vibrant. Tree nut allergies can make packaged salads and slaws a real gamble, but every ingredient here is straightforward and easy to verify — no hidden nut oils, no ambiguous "natural flavors" to second-guess. A finishing scatter of fresh parsley adds a pop of color and a herby lift that ties the whole bowl together. This one works equally well alongside grilled proteins, tucked into a wrap, or served straight from the bowl as a snack.
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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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