Nightshade 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. Slaws can be tricky territory when you're avoiding nightshades, since so many versions sneak in hot sauce, paprika, or other pepper-derived seasonings — but this one is completely clear of all that. The dressing leans on apple cider vinegar, honey, and a whisper of Ceylon cinnamon for warmth, with fresh ginger adding a little zip that makes the whole thing feel lively and complex. Letting it rest for a few minutes before serving is the secret move here — the carrots soften just enough and the raisins plump up beautifully, turning a simple mix into something that tastes like it took real effort. A scatter of fresh parsley at the end adds a pop of color and a clean, herby finish. It works alongside grilled proteins, tucked into wraps, or honestly just eaten straight from the bowl with a fork.
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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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