Carrot Slaw Recipe
There are plenty of ways to dress up sandwiches and sides, and coleslaw is one of them. But what if we told you that there are lots of varieties of coleslaw, and each one is pretty unique? Meet carrot slaw, the cousin of the ever-popular coleslaw. This dish is an excellent side for a backyard BBQ, family dinner, or picnic. But really, the serving possibilities are endless. If you are looking for a nice, fresh side for your next party, this carrot slaw is the perfect option. The recipe is filled with carrots (duh), green cabbage, and onion. It also boasts a wonderful, sweet-and-tangy sauce featuring olive oil, honey, apple cider vinegar, and Dijon mustard, all of which work together to take the taste to a whole new level.
Recipe developer Catherine Brookes of Blue Sky Eating is the brains behind this wonderful recipe, and we love every single part of it. "This simple slaw has so much crunch, color, and flavor," she raves. "It's so easy to make, and goes brilliantly with so many things."
Plus, the focus on carrots is key, as they have so many health benefits. "Carrots are rich in vitamin A and beta-carotene, as well as fiber and vitamin C. They're great for eye, bone, digestive, and immune health," Brookes shares. Keep scrolling to find out how to easily make this carrot slaw.
Gather the ingredients for the carrot slaw
The first thing you need to do is make a list of ingredients that you need, and head to the store. This recipe is heavy on the veggies, so the best place to start is in the produce section. Pick up some carrots, green cabbage, and red onion. Next, you'll need a few things to make the tasty dressing that adds so much flavor to the veggies. Grab apple cider vinegar, mayo, and honey. You'll also need a little bit of lemon juice (freshly juiced is best, so grab a lemon while you're in the produce section), and dijon mustard.
Last but not least, get some salt, pepper, and scallions.
Slice and grate the veggies
Ready to get started? The first thing you need to do to begin the prep work is grab your carrots and grate them. Grating is simple. "I just use a box grater, but a potato peeler would be good, too — it would just create more ribbon-like shapes. You can also use the shred setting on a food processor," Brookes says. She suggests aiming for the slices to be about ¼-inch thick.
Once you finish grating the carrots, grab the cabbage and the red onion. You can use a grater to slice the cabbage, or you can use a knife to cut it into strips. This is totally up to you.
Finally, grab the red onion and cut off the outside layer. Then, use a sharp knife to cut the onion into thin strips.
Make the dressing
It's time to start the dressing! Take out a medium-sized bowl that's big enough to fit all of the wet ingredients. Start by throwing in the olive oil, followed by the apple cider vinegar. Next, you can stir in the mayo and the honey. The mayo provides it a nice bit of creaminess, while the honey adds a hint of sweetness. Add the lemon juice and mustard and use a little salt and pepper to season the sauce. Mix well to combine.
"There's the slight tang from the vinegar, lemon, and mustard, balanced with [the] sweetness of the honey and the fresh, crunchy veggies," Brookes says of the taste.
Mix the veggies and dressing together
Transfer the veggie mix into a large bowl. If you want, you can simply use the same bowl that you will use for serving, making things easier in terms of cleanup. Now, pour the dressing over the veggies and give the bowl a few tosses to combine. Be sure that each veggie gets coated with the yummy dressing.
Brookes recommends serving this with some freshly chopped spring onion on top as it adds another great element of flavor to the crunchy slaw.
Serve and enjoy
Brookes loves to use this carrot slaw for a number of things. "[It's] great as a side with barbecued [or] grilled meat, in a sandwich, or with some canned tuna or chicken pieces mixed through," Brookes shares. We think all of these ideas are brilliant.
If you happen to have any left, you can keep it, as Brookes notes that leftovers last for about 3 days when stored in the fridge.
We hope you love this slaw as much as we do!
- 1 pound carrots
- 7 ounces green cabbage (about ¼ of a large cabbage)
- ½ red onion
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons mayonnaise
- 2 teaspoons honey
- 1 lemon, juiced
- 1 teaspoon dijon mustard
- salt and pepper, to taste
- chopped spring onions, to garnish
- Grate the carrot along the long edge to create long, thin strands.
- Grate or slice the cabbage and red onion into thin strips.
- Add the olive oil, apple cider vinegar, mayonnaise, honey, lemon juice, mustard, and salt and pepper to a bowl. Mix well to combine.
- Transfer the vegetables to a large mixing bowl and pour the dressing over the top.
- Toss to combine.
- Serve with chopped spring onion on top (optional).
| Calories per Serving | 129 |
| Total Fat | 8.5 g |
| Saturated Fat | 1.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 1.9 mg |
| Total Carbohydrates | 13.3 g |
| Dietary Fiber | 3.5 g |
| Total Sugars | 7.3 g |
| Sodium | 341.1 mg |
| Protein | 1.4 g |
