Shellfish Free Carrot Raisin Slaw
Bright, sweet, and just a little tangy, this carrot raisin slaw is the kind of side dish that disappears fast at any table. The dressing is a simple whisk-together situation — apple cider vinegar, honey, olive oil, fresh ginger, and a touch of Ceylon cinnamon — and it transforms humble grated carrots into something genuinely craveable. Letting the slaw rest for ten minutes is the secret move here: the carrots soften just enough and the raisins plump up beautifully, soaking in all that warm, spiced dressing. A scatter of fresh parsley at the end adds a pop of color and a clean herbal note that ties everything together. Since every ingredient is straightforward and plant-based, there's zero concern about hidden seafood derivatives or cross-contact that can sneak into store-bought slaws and dressings. It works as a vibrant side 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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