Pescatarian Carrot Raisin Slaw
This bright, crunchy slaw is the kind of side dish that earns compliments every single time it shows up on the table. Coarsely grated carrots get tossed with plump raisins and a zippy dressing built from apple cider vinegar, honey, fresh ginger, and a whisper of Ceylon cinnamon — it's sweet, tangy, and just a little warm all at once. The short rest time is the secret move here: ten minutes at room temperature lets the raisins soak up the dressing and the carrots soften just enough to go from raw crunch to something genuinely silky. Everything in this recipe is naturally plant-based and seafood-free, so it fits effortlessly alongside grilled fish or a hearty grain bowl without any ingredient swaps required. A scatter of fresh parsley at the end adds a pop of color and a clean, herby finish that keeps the whole thing feeling fresh. It comes together in one bowl with barely any prep, which makes it an easy yes for weeknight dinners and potlucks alike.
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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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