Creamy Carrot Apple Slaw with Raisins

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes (plus 15–30 minutes optional chilling)

Quick Ingredients

• 2 cups (about 220 g) finely shredded carrots (about 4 medium)
• 2 medium crisp apples, cored and cut into thin matchsticks
• 1/3 cup (50 g) raisins
• 1/3 cup (80 ml) plain Greek yogurt
• 3 tbsp mayonnaise
• 2 tbsp fresh lemon juice
• 1 tbsp honey or maple syrup
• 1/4 tsp fine sea salt, plus more to taste
• 1/8 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley (optional)
• 2 tbsp chopped walnuts or pecans, for topping (optional)

Do This

• 1. If raisins are very dry, soak them in hot water for 5 minutes, then drain well.
• 2. Finely shred carrots and cut apples into thin matchsticks; place in a large bowl with raisins.
• 3. In a separate bowl, whisk yogurt, mayonnaise, lemon juice, honey, salt, and pepper until smooth.
• 4. Pour dressing over the carrot-apple mixture; toss gently until everything is evenly coated.
• 5. Stir in chopped parsley, if using. Taste and adjust salt, pepper, or lemon to your liking.
• 6. Sprinkle with chopped nuts just before serving for extra crunch, if desired.
• 7. Serve right away, or chill 15–30 minutes to let the flavors meld and the slaw crisp up.

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Why You’ll Love This Recipe

• Crunchy, fresh, and lightly sweet without being heavy or greasy.
• Comes together in about 20 minutes with simple, everyday ingredients.
• Kid-friendly snack salad that doubles as an easy side for sandwiches or roasted meats.
• Creamy but bright, thanks to tangy yogurt and fresh lemon juice instead of a heavy dressing.

Grocery List

• Produce: Carrots, apples, lemon, fresh parsley (optional)
• Dairy: Plain Greek yogurt, mayonnaise
• Pantry: Raisins, honey or maple syrup, walnuts or pecans (optional), fine sea salt, black pepper

Full Ingredients

For the Slaw

• 2 cups (about 220 g) finely shredded carrots (about 4 medium carrots)
• 2 medium crisp apples (such as Honeycrisp, Gala, or Pink Lady), cored and cut into thin matchsticks
• 1/3 cup (50 g) raisins (regular or golden)
• 2 tbsp chopped fresh parsley or mint (optional, for freshness and color)
• 2 tbsp (about 15 g) chopped walnuts or pecans (optional, for crunchy topping)

For the Creamy Dressing

• 1/3 cup (80 ml) plain Greek yogurt (2% or whole milk works best)
• 3 tbsp (45 ml) mayonnaise
• 2 tbsp (30 ml) fresh lemon juice (about 1 small lemon)
• 1 tbsp (15 ml) honey or pure maple syrup
• 1/4 tsp fine sea salt, plus more to taste
• 1/8 tsp freshly ground black pepper, or to taste

Step-by-Step Instructions

Step 1: Prep and soften the raisins

If your raisins feel firm or dry, place them in a small heatproof bowl and cover with very hot tap water. Let them soak for about 5 minutes to plump up. Drain them very well and pat dry with a paper towel. This keeps them juicy in the salad without watering down the dressing. If your raisins are already soft and moist, you can skip the soaking step.

Step 2: Shred the carrots

Peel the carrots, then finely shred them using the small holes of a box grater or the shredding disc on a food processor. You are aiming for about 2 cups (220 g) of fluffy, fine shreds. Place the shredded carrots into a large mixing bowl. The finer shreds help the creamy dressing cling nicely and give a more tender, cohesive slaw texture while still staying crunchy.

Step 3: Matchstick the apples

Core the apples and, if you like, peel them (peeling is optional). Cut each apple into thin slices, then stack a few slices at a time and slice again lengthwise to create thin matchsticks. This shape mirrors the carrot shreds and makes the salad easier to eat. You should have about 2 cups of apple matchsticks. Add them to the bowl with the carrots, and gently toss to mix. Immediately add the drained raisins to the bowl as well.

Step 4: Whisk the creamy dressing

In a separate medium bowl, combine the Greek yogurt, mayonnaise, lemon juice, honey (or maple syrup), salt, and black pepper. Whisk until the mixture is completely smooth, creamy, and slightly glossy. Taste a small spoonful: it should be lightly sweet, tangy, and pleasantly salted. Adjust with a tiny bit more honey for sweetness, or an extra squeeze of lemon for brightness as needed. The flavor should be a little stronger than you ultimately want, since it will mellow once tossed with the carrots and apples.

Step 5: Toss everything together

Pour the dressing over the carrot, apple, and raisin mixture. Using a large spoon or tongs, gently toss until everything is evenly coated and no dry patches remain. Fold in the chopped parsley or mint, if using. Take your time here: well-coated slaw means every bite gets some creamy dressing, crunchy carrot, juicy apple, and sweet raisin. Taste and adjust the seasoning with an extra pinch of salt or a grind of pepper if needed.

Step 6: Chill briefly and serve

For the best texture and flavor, cover the bowl and chill the slaw in the refrigerator for 15–30 minutes. This short rest allows the flavors to meld and the carrots to soften slightly while staying crisp. Just before serving, give the slaw a quick toss and sprinkle the chopped walnuts or pecans over the top for a crunchy finish (if using). Serve as a snack salad, lunch side, or a fresh contrast alongside hearty dishes like grilled chicken, roasted pork, or sandwiches.

Pro Tips

• Choose crisp apples: Varieties like Honeycrisp, Pink Lady, Fuji, or Gala hold their shape and add great crunch and sweetness.
• Shred carrots finely: Smaller shreds absorb the dressing better and make the slaw feel creamier without needing more sauce.
• Balance the flavors: If the slaw tastes flat, add a pinch of salt; if it feels too heavy, add a splash more lemon juice to brighten it up.
• Add nuts at the end: Sprinkle nuts right before serving so they stay crunchy instead of softening in the fridge.
• Make it lighter or richer: Use whole-milk Greek yogurt for a richer slaw, or swap some mayonnaise for extra yogurt to lighten it up.

Variations

• Spiced version: Add 1/4 tsp ground cinnamon and a pinch of nutmeg to the dressing for a cozy, dessert-like twist.
• Cabbage blend: Fold in 1–2 cups of finely shredded green or red cabbage to stretch the slaw for a crowd and add extra crunch.
• Nut-free: Omit the nuts and add 1–2 tbsp of toasted sunflower seeds or pumpkin seeds for a similar crunch without tree nuts.

Storage & Make-Ahead

This carrot-and-apple slaw keeps well in an airtight container in the refrigerator for up to 3 days. The carrots stay crisp and the apples soften slightly but remain pleasant. If you plan to make it more than 12 hours in advance, you can prepare the dressing and shredded carrots a day ahead, then cut and add the apples shortly before serving to keep them at their crunchiest. Always add nuts just before serving, as they will soften if stored in the salad. Stir the slaw before serving to redistribute any dressing that has settled at the bottom.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): about 210 calories, 10 g fat, 3 g saturated fat, 30 g carbohydrates, 3 g fiber, 20 g sugars, 4 g protein, and 260 mg sodium. Actual values will vary based on the specific brands of yogurt, mayonnaise, and add-ins you use.