Carrot Raisin Slaw

Using packaged julienne-cut or shredded carrots, this slaw is a snap to make. It's a crisp, colorful, and healthful side dish for barbecued ribs or brisket, and the flavor improves with time. Try leftovers on a sandwich, mixed with greens, or plain, as a snack.
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Prep Time 15 mins
Total Time 15 mins
Servings 8
Calories 130 kcal


Calories: 130 kcalCarbohydrates: 24 gProtein: 2 gFat: 4 gSodium: 260 mgFiber: 4 gSugar: 17 gVitamin A: 174.5 IUIron: 9 mg


  • 1/3 cup orange juice
  • 2 tbsp red wine vinegar
  • 2 tbsp canola oil
  • ¾ tsp kosher salt
  • ¼ tsp cumin ground
  • ¼ tsp freshly ground black pepper
  • 2 10 oz. bags julienne-cut or shredded carrots (about 8 cups)
  • ¾ cup golden raisins
  • 2 Scallions thinly sliced
  • 1/3 cup chopped fresh parsley


  • 1. To prepare dressing, whisk together orange juice, vinegar, oil, salt, cumin, and pepper in a small bowl.
  • 2. In a large bowl, combine carrots, raisins, scallions, and parsley. Add dressing; toss well. (Slaw can be made up to two days ahead and refrigerated.) Let sit at room temperature, tossing occasionally, for 30 minutes before serving.
  • Source: Hannaford fresh Magazine, July - August 2008
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