Lactose 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 a simple whisk-together situation — apple cider vinegar, honey, olive oil, fresh ginger, and a touch of Ceylon cinnamon — and it comes together in minutes with no cooking required. That short rest time is the secret: the carrots soften just enough and the raisins plump up beautifully, turning a handful of humble ingredients into something that tastes genuinely special. Since the whole recipe is built around fresh produce, pantry staples, and olive oil, there's no dairy anywhere in sight — no swaps needed, no label-checking required. The warm spice from the ginger and cinnamon gives it a depth that makes it feel far more interesting than your average slaw. Finish it with a scatter of fresh parsley if you have it on hand, and you've got a colorful, crowd-pleasing dish that works alongside grilled proteins, grain bowls, or pretty much anything else on the menu.
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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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