Carrot Slaw with Caraway and Raisins

carrot slaw with caraway and raisins
Photo: Lennart Weibull
Prep Time:
20 mins
Total Time:
50 mins
4 cups

An apple-cider vinaigrette complements the earthy, subtle licorice flavor of the crushed caraway seeds and sweet raisins in this zippy carrot slaw.


  • 1 teaspoon caraway seeds

  • 1 tablespoon country Dijon mustard

  • 1 tablespoon apple-cider vinegar

  • 1 tablespoon fresh lemon juice

  • 3 tablespoons extra-virgin olive oil

  • ¼ cup raisins or dried currants

  • Kosher salt and freshly ground pepper, to taste

  • 1 pound peeled carrots

  • ¼ cup fresh parsley leaves, chopped


  1. Lightly crush caraway seeds. Place in a large bowl with mustard, vinegar, and lemon juice. Whisk in olive oil. Stir in raisins or dried currants; season with salt and freshly ground pepper. Let stand 10 minutes.

  2. Meanwhile, julienne, grate, or spiralize peeled carrots (you should have 4 packed cups). Toss with vinaigrette and parsley. Season with salt and pepper. Let stand at least 30 minutes at room temperature before serving.

Cook's Notes

Salad can be made up to three days ahead and stored in an air-tight container in the refrigerator.

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