Low Iodine Carrot Raisin Slaw
Sweet, tangy, and just a little warming from fresh ginger and Ceylon cinnamon, this carrot raisin slaw is the kind of side dish that disappears fast at any table. The plump raisins and tender grated carrots soak up a bright apple cider vinegar and honey dressing that hits every note — sweet, acidic, and subtly spiced. For anyone navigating a low-iodine approach, this one is genuinely stress-free: every ingredient here is naturally iodine-friendly, with no seafood, no dairy, no iodized salt, and no processed additives to second-guess. The dressing comes together in minutes with a simple whisk, and a short rest lets the carrots soften just enough while the raisins plump beautifully. It works as a vibrant side alongside grilled chicken or tucked into a wrap, and the optional parsley finish adds a fresh pop of color. This is the kind of recipe that proves eating with restrictions doesn't mean eating boringly.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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