Seed Oil Free Carrot Raisin Slaw
Sweet, tangy, and bright with warm spice, this carrot slaw hits a flavor note that feels both familiar and a little unexpected. The dressing comes together with extra-virgin olive oil as the only fat, which means you're completely clear of the refined seed oils that sneak into so many store-bought slaws and bottled dressings. Apple cider vinegar and honey do the heavy lifting here, balanced by freshly grated ginger and a touch of Ceylon cinnamon that gives the whole thing a subtly exotic warmth. The raisins plump up beautifully as the slaw rests, adding little bursts of sweetness against the earthy crunch of the carrots. It's the kind of side dish that looks effortless but tastes like you actually thought about it — because you did. A scatter of fresh parsley at the end keeps things looking vibrant and adds a clean, herby finish. Bring it to a cookout, serve it alongside grilled chicken, or just eat it straight from the bowl — no judgment.
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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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