Carrot Slaw

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Make something a little different for your next cookout. This easy Carrot Slaw is full of flavor and so good!

Carrot Slaw - an easy and healthy side dish recipe from Constance at A Good Life Farm

I’m always looking for new ways to enjoy carrots, as they are one of my favorite vegetables. This slaw can be made just before serving, or a day ahead of time.

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To begin, you’ll peel and trim about 8 – 10 carrots.

peeling carrots at the farmhouse kitchen sink

Shed the carrots in a food processor or by hand if you choose.

carrots in a food processor

In a small bowl, whisk together mustard, honey and vinegar.

Slowly drizzle extra virgin olive oil (or other preferred salad dressing oil) into the mixture while whisking.

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Add some salt & pepper, to taste.

In a mixing bowl, stir together the shredded carrots and raisins.

shredded carrots and raisins in a blue and white speckled mixing bowl

Pour the dressing over them, and stir together to coat.

Refrigerate for about an hour, or overnight if you wish. (optional)

Carrot Slaw - an easy and healthy side dish recipe from Constance at A Good Life Farm

Enjoy!

Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!

Carrot Slaw - an easy and healthy side dish recipe from Constance at A Good Life Farm

Carrot Slaw

Constance Smith – A Good Life Farm

Make something a little different for your next cookout. Carrot slaw is both full of flavor and color, a perfect summer side dish.

5 from 39 votes
Prep Time 15 mins
Total Time 15 mins
Course Side Dish
Cuisine American, Paleo
Servings 8
Calories 198 kcal

Ingredients
  

  • 10 carrots, trimmed, peeled and shredded
  • 2 Tb Dijon Mustard, whole grain/country style
  • 2 Tb honey
  • 1/4 cup apple cider vinegar, natural, like Bragg's
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • 1/2 cup raisins, optional, can omit for paleo

Instructions
 

  • In a small bowl, whisk together mustard, honey and vinegar.
  • Slowly drizzle the olive oil into the mixture while whisking.
  • Add some salt & pepper, to taste.
  • In a mixing bowl, stir together the shredded carrots and raisins.
  • Pour dressing over them both, and stir to coat.
  • Refrigerate for about an hour, or overnight if you wish. (optional)
  • Enjoy!

Nutrition

Serving: 1cSodium: 243mgCalcium: 32mgVitamin C: 5mgVitamin A: 12742IUSugar: 8gFiber: 3gPotassium: 334mgCalories: 198kcalMonounsaturated Fat: 10gPolyunsaturated Fat: 2gSaturated Fat: 2gFat: 14gProtein: 1gCarbohydrates: 19gIron: 1mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @A_Good_Life_Farm

22 thoughts on “Carrot Slaw”

  1. Carrot slaw is great because it holds up well and doesn't get soggy–this one sounds really good! BTW love your old-timey measuring cups!

    Reply
  2. Mustard honey atop carrots whether raw or cooked is definitely a winning touchdown combo, Constance! P.s. I so admire your meticulous camera work and perfect pictures.

    Reply
  3. I think my mom would eat the whole bowl. It's one of her favorites and I'm going to make this for her for the next time she comes over for dinner.

    Reply
  4. Reminds me of Chick fil A's slaw. Shredding the carrots in the food processor is such a good idea. Why have I never though of that…

    Reply

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