Go Back

Carrot & Raisin Slaw

A classic, vibrant side dish with shredded carrots and plump raisins tossed in a creamy, tangy dressing. Perfect for picnics, potlucks, or a quick weeknight side.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb carrots peeled and ends trimmed
  • 1/2 cup raisins
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup plain Greek yogurt or sour cream optional, for extra tang
  • 2 tablespoons fresh parsley chopped (optional, for garnish)

Equipment

  • large bowl
  • box grater or food processor with shredding disc
  • whisk
  • small bowl
  • chef's knife
  • cutting board

Method
 

  1. Shred the carrots using a box grater or a food processor with a shredding disc. Aim for thin, even strips about 2-3 inches long.
  2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth. If using, stir in the Greek yogurt or sour cream for a tangier, lighter dressing.
  3. In a large bowl, combine the shredded carrots and raisins. Pour the dressing over the top.
  4. Toss everything together until the carrots and raisins are evenly coated. Taste and adjust salt or vinegar as needed.
  5. For best flavor, cover and refrigerate for at least 30 minutes before serving. This allows the raisins to soften slightly and the flavors to meld.
  6. Garnish with fresh parsley just before serving, if desired.

Notes

Storage: This slaw keeps well in an airtight container in the refrigerator for up to 3 days. The carrots will release some liquid over time, so give it a good stir before serving again. For a nutty crunch, add 1/4 cup toasted sunflower seeds or chopped pecans just before serving. To make it dairy-free, use a vegan mayo and omit the yogurt/sour cream. Common allergens: eggs (in mayonnaise).