Carrot Raisin Slaw

This tasty slaw is served cold, so it makes a good lunch box dish. The raisins and the citrus dressing make it kid friendly and a nice change from cooked carrots or dried up carrot sticks from the school’s cafeteria.
October 01, 2014


1. Combine the carrots, jicama, and raisins in a medium bowl, and toss to mix.

2. Whisk together the lemon juice, orange juice, vinegar, oil, and honey in a small bowl or cup, and season with salt and pepper to taste. Pour over the slaw ingredients, and stir to mix. Chill covered for a few hours to allow the flavors to blend.


  • 4 large carrots (about 3/4 pound), shredded
  • 1/2 cup shredded jicama, apple, or kohlrabi
  • 1 cup raisins
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • 1 tablespoon white balsamic vinegar
  • 3 tablespoons canola oil
  • 2 tablespoons honey
  • Salt and freshly ground black pepper
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