Turmeric Free Carrot Raisin Slaw
This bright, crunchy slaw is the kind of side dish that earns compliments at every potluck and weeknight dinner alike. Grated carrots and plump raisins get tossed in a honey-kissed apple cider vinegar dressing with a warm whisper of Ceylon cinnamon and fresh ginger — it's sweet, tangy, and just a little aromatic in the best way. Many carrot-forward dishes lean on turmeric for color and warmth, but this recipe skips it entirely without sacrificing a single bit of depth or interest. The ginger and cinnamon do all the heavy lifting, giving the dressing a gentle spiced quality that feels complex without any of the ingredients you're avoiding. A short rest lets the carrots soften just enough and the raisins soak up all that bright dressing, so the texture is perfectly balanced by the time it hits the table. Finish it with a handful of fresh parsley if you have it on hand — it adds a pop of color and a clean, herby note that ties everything together beautifully.
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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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