Vegetarian Carrot Raisin Slaw
Bright, crunchy, and just sweet enough, this carrot slaw is the kind of side dish that disappears fast at any table. Coarsely grated carrots give it great texture, while plump raisins add little bursts of natural sweetness throughout every forkful. The dressing is where things get interesting — apple cider vinegar brings a gentle tang, honey balances it out, and freshly grated ginger with a touch of Ceylon cinnamon give the whole thing a warm, slightly exotic depth that you just don't find in a standard coleslaw. Everything comes together in one bowl with a quick whisk and a toss, no cooking required. A short rest at room temperature lets the carrots soften just slightly and the raisins soak up the dressing, which makes a real difference in the final result. A handful of fresh parsley scattered on top adds a pop of color and a clean, herby finish. It works beautifully as a light lunch, a picnic staple, or a vibrant side alongside grains, sandwiches, or anything off the grill.
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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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