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Carrot and Raisin Slaw

Carrot and Raisin Slaw – Forkwise recipe card (illustration, no photo yet)
LunchAmerican⏱ 15 minServes 4EasyGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • ¼ cup orange juice (about 1 medium orange)
  • 1 tbsp extra-virgin olive oil
  • 1 tsp lemon juice
  • ¼ tsp ground cinnamon
  • 1 pinch salt
  • 2 cups grated or shredded carrots (about 4 medium carrots)
  • ¾ cup raisins

Method

  1. Add the orange juice, oil, lemon juice, cinnamon, and salt to a medium mixing or serving bowl. Whisk together to make a dressing.
  2. Add the carrots and raisins. Toss to combine and coat with the dressing.
  3. Serve right away, or chill before serving if desired.

Use pre-shredded carrots to save time. For a different flavor, try substituting coriander for the cinnamon. Try substituting another dried fruit (e.g. cranberries, cherries) for the raisins if desired, chopping if large.

Recipe source: U.S. Department of Veterans Affairs Nutrition and Food Services · Public domain (U.S. Government work) · VA Nutrition and Food Services · Reformatted from PDF; ingredient quantities parsed
No photo yet – illustrated placeholder.