Fresh Carrot Slaw

Fresh Carrot Slaw

I could eat carrots for breakfast (in the form of carrot cake – mandatorily topped with cream cheese icing), lunch, and dinner. Dessert too, if we’re circling back to breakfast here. It’s my veggie snack of choice. Straight up raw. No baby business. Colored in shades of red or purple, if I’m feeling extra fancy.

Fresh Carrot Slaw

As warm weather falls upon us, raw carrots become a pleasantly light and refreshing snack all on their own. If you’re like me, that goes for all year around, too.

However, if for some reason you’re not quite as enthused about acting under the constant facade of Bugs Bunny – or simply want a nicer side dish for your just grilled burger – other options abound. Take this carrot slaw, for example, filled with several depths of flavor, yet still every bit as fresh as a just picked and rinsed carrot from the ground. This slaw keeps it raw, but also keeps it chic.

Fresh Carrot Slaw

This time of year, I like to serve this alongside a meal straight from the grill. Think grilled tuna burgers with spicy mayo, or jalapeño black bean burgers with mango salsa, or a sesame crusted tofu. Grilled or not, think Aloha-inspired recipes or Asian-fusion cuisine. Whatever that happens to mean…

Spring bloom

Feel free to play with the herbs here, depending on what you have, or looks fresh. Also, make sure to toast the walnuts. To do so, simply heat up a cast iron pan (or saute pan, if you don’t own cast iron) over medium-high. Without greasing the pan, add the walnuts straight to the hot surface, and toast until fragrant and edges are browned, stirring regularly.

Fresh Carrot Slaw

Share your favorite light & healthy spring/summer veggie sides in the comments. Would love to hear what you’ve been cooking up lately!

Fresh Carrot Slaw

Fresh Carrot Slaw


  • -1 1/2 pounds carrots, shredded
  • -1 medium red onion, minced
  • -3 garlic cloves, minced
  • -2 loose Tbsp. chopped mint
  • -3-4 Tbsp. cilantro, chopped
  • -1/2 heaping cup walnuts, dry-toasted
  • -1/2 cup pineapple, chopped
  • -2 medium-large limes, squeezed
  • -2 Tbsp. apple cider vinegar
  • -1 1/2 Tbsp. toasted sesame oil
  • -1/2 Tbsp. olive oil
  • -1/4 tsp. cayenne
  • -Freshly ground salt and pepper, to taste


  1. Add all ingredients together up until the pineapple. Whisk together remaining ingredients, and then stir into the carrot mixture. Let marinade for an hour, or serve immediately.

You Might Also Like

No Comments

Leave a Reply

Please wait...

Subscribe to our newsletter

Want to be notified when our article is published? Enter your email address and name below to be the first to know.