Mustard 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 where the magic happens — apple cider vinegar and honey create a perfectly balanced sweet-sour base, while fresh ginger and a touch of Ceylon cinnamon add warmth that feels a little unexpected in the best way. Most store-bought slaws and bottled dressings sneak in mustard or mustard flour as an emulsifier or flavor booster, so making your own from scratch is genuinely the safest and most delicious route. Every ingredient here is straightforward and easy to verify, giving you total confidence in what's going into the bowl. A short rest lets the carrots soften just slightly and the raisins plump up in the dressing, so the texture is tender and juicy rather than raw and stiff. Finish it with a handful of fresh parsley for a pop of color, and you've got a vibrant, crowd-pleasing side that pairs beautifully with grilled meats, sandwiches, or grain bowls.
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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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