Pregnancy Friendly Carrot Raisin Slaw
Bright, sweet, and satisfying in the best no-fuss way, this carrot and raisin slaw is exactly the kind of side dish that earns a permanent spot in your rotation. Grated carrots bring a natural crunch and a serious dose of beta-carotene, while plump raisins add little bursts of sweetness that balance the tangy apple cider vinegar dressing beautifully. Fresh ginger and a touch of Ceylon cinnamon give the whole thing a warm, aromatic lift that makes it taste far more special than the short ingredient list suggests. The dressing comes together with a quick whisk — honey, olive oil, vinegar, and spices — and a ten-minute rest lets the carrots soften just enough and the raisins soak up all that flavor. Every ingredient here is straightforward and easy to feel good about, which matters when you're being more intentional about what goes on your plate. A scatter of fresh parsley at the end adds a pop of color and a little herby freshness, though it's completely optional. Serve it alongside grilled chicken, tuck it into a wrap, or just enjoy it straight from the bowl — it's that good.
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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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