Yeast Free Carrot Raisin Slaw
Bright, sweet, and just a little tangy, this carrot and raisin slaw is the kind of side dish that disappears fast at any table. The dressing comes together in minutes — apple cider vinegar, honey, olive oil, fresh ginger, and a touch of Ceylon cinnamon — and it hits every note without relying on anything fermented or leavened. That matters more than you might think, because so many bottled dressings and condiments sneak in yeast-derived ingredients that can be hard to spot on a label. Here, every component is straightforward and easy to verify. A short rest lets the carrots soften just enough and the raisins plump beautifully in the dressing, so the texture is satisfying rather than raw and crunchy. A scatter of fresh parsley at the end adds a pop of color and a herby lift that makes the whole bowl look as good as it tastes. It works as a weeknight side, a potluck contribution, or a bright addition to any spread where you need something fresh and fuss-free.
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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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