Carrot Slaw

It’s getting to be nice and toasty outside (my cashier in the grocery store today was astonished to see a mosquito land on her!), so my thoughts are turning towards cold, refreshing dishes as opposed to the comfort food that I craved not so long ago.  No more creamy, gooey macaroni and cheese daydreams as I linger in front of the porters and stouts section of the beer aisle (mac and cheese and a good porter are so delicious together!).  Instead, my growling stomach wants me to pack it full of fresh vegetables and fruits in order to prepare it for the sudden lack of a bulky winter coat which it was used to hiding behind.  Out come the vegetable slaws!!  This carrot slaw is one of my absolute favorites, and the best thing is that it also satisfies the sweet craving that one sometimes (or always? I believe that’s why a dark chocolate bar is constantly residing in my office desk drawer) gets after lunch.  It’s the perfect after-lunch or dinner accompaniment, and is wonderfully refreshing as summer begins to poke its head around the corner.

Carrot Slaw


6 carrots
2 oranges
2 Tbsp. honey
1 Tbsp. lemon juice
2 Tbsp. water
1 tsp. cinnamon
½ cup raisins
¼ cup sunflower seeds


1. Grate carrots.  For this tedious process (during which I inevitably seem to add bits of skin or fingernail to whatever I’m grating), I use the Ferrari.
2. Peel and dice oranges. Add to carrots.
3. Combine honey, lemon juice, water, and cinnamon in a small bowl and whisk well to combine. Pour over carrot and orange mixture and toss until every last little piece is covered in delicious honey (or, if you don’t have quite as much time as that, just toss a few times).
4. Add raisins and sunflower seeds, toss a few more times to distribute, and enjoy!


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