Carrot Slaw

Standout Carrot Slaw

Carrot slaw is underrated. Crunchy, tangy, sweet AND full of fiber and nutrients, this side dish has it all. I keep a handful of “keeper” recipes on hand for picnics, potlucks, barbecues and of all of them, everyone asks for this recipe. Mayo-based fresh salads are a dime a dozen, which makes carrot slaw a standout.

Vibrant carrot slaw with raisins on a ceramic plate with a serving spoon in a white marble kitchen

This is also not your average carrot slaw. It’s leveled up with all the extras, like coconut flakes, cashews (or sesame seeds) and lime juice. It’s a simple recipe but it surprises everyone with how balanced, and exquisitely complex it tastes. TIP: the longer it sits, the more delicious it gets.

Meal Prep Carrot Side

This fresh carrot slaw can be made several days in advance, making my meal prep dreams come true. It can be used as a side, to top fish tacos or traditional lettuce salads, over quinoa or in grain bowls — the options are endless.

Woman shredding carrots with a metal box grater onto a white marble surface with raisins, coconut & nuts

For some, this might be a nostalgic reminder of a carrot slaw grandma used to make, and for others it might mimic the delicious carrot salad served in France. For me, it’s a bit of both — comforting and full of culinary satisfaction.


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Carrot Slaw Recipe

Don’t be afraid to whip out your food processor to get your grating done in just a few seconds, or to buy your carrots pre-shredded!

If you make this recipe, we’d love to see it on Instagram! Just use the hashtag #THEFRESH20 so we can see what’s cooking in your kitchen.

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Carrot Slaw

  • Author: The Fresh 20
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 8-10 1x


Vibrant, tangy and sweet make-ahead carrot slaw side dish.



  • 8 carrots, peeled and grated or shredded
  • in a food processor
  • 1/2 cup cashew nuts, chopped (can also
  • use sesame seeds or another nut)
  • 1/2 cup raisins (I like them chopped but it’s
  • not necessary)
  • 1/2 cup coconut flakes
  • 2 Tablespoons coconut oil or olive oil
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • dash of black pepper to taste


  1. Whisk together oil and lime juice.
  2. Toss shredded carrots with dressing.
  3. Season with salt and pepper.
  4. Mix in raisins, coconut flakes and nuts (if using).
  5. Chill until ready to serve.


Can be made up to 3 days in advance.


Serves: 8-10 | Serving Size: About 1/2 cup | Calories 190kcal | Protein 3g | Carbohydrate 20g | Sodium 190mg

Fiber 3g | Cholesterol 0mg | Fat 11g | Saturated 4.5g | Sugar 13g | Calcium 2% DV | Iron 6% DV


  • Serving Size: 1/2 cup
  • Calories: 190
  • Sugar: 13g
  • Sodium: 190mg
  • Fat: 11g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 3g
Woman shredding carrots with a metal box grater onto a white marble surface with raisins, coconut & nuts Woman shredding carrots with a box grater & carrot slaw with raisins on a ceramic plate in a white marble kitchen

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