Mushroom Free Carrot Raisin Slaw
Bright, sweet, and tangy all at once, this carrot raisin slaw is the kind of side dish that disappears fast at any table. Freshly grated carrots get tossed with plump raisins and a zippy apple cider vinegar dressing that's rounded out with honey, olive oil, fresh ginger, and a whisper of Ceylon cinnamon — it's simple but genuinely layered in flavor. A short rest lets the carrots soften just enough and the raisins soak up all that dressing, so every bite is juicy and well-seasoned. The whole thing comes together in one bowl with no cooking required, making it an effortless addition to weeknight dinners or weekend cookouts alike. For anyone navigating a diet that avoids fungi, this slaw is a natural fit — every ingredient is clean, plant-based, and completely free of any mushroom-derived components, no label-reading required. A scatter of fresh parsley at the end adds a pop of color and a herby lift that ties everything together beautifully.
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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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