top of page

Carrot Slaw

Good Evening fellow food lovers! I wanted to share a recipe that I've been meaning to try for several months now, and finally got the chance today. The inspiration for this idea was actually a food truck that is a regular at our Farmer's Market on Saturdays (pre-Coronavirus) - insert very sad face here. I had their carrot slaw one day and it was out of this world! I searched the Interwebs to try and find something similar, and this is what I came across. This is a delicious, light dish that you could eat as a side, or as a meal with some protein. It's meant to be served cold like any other slaw. I adapted this from a recipe that is Whole30. I'll put the link below so that you can visit the original. I made mine with what I had on hand (see recipe below), and it came out great. I do think this would be even better with cabbage as the original recipe calls for, but you don't need it. I also topped my Thai delivery with it tonight and it was YUMMY! Enjoy!

Original recipe:


Note: this version is not Whole30 due to the agave

2 tb olive oil

2 tb apple cider vinegar

1 tsp agave

juice of 1 lime

1/2 tsp fresh ginger (I use the fresh paste)

1/4 tsp salt

1/4 tsp ground pepper

3 cups carrots, shredded (I used a cheese grater to grate the carrots)

1/2 cup red onion, thinly sliced

2 tb green onions, mainly the green part


In a small bowl, mix together the first 7 ingredients. Mix well, or put them in a Mason jar and shake to mix everything together. In a larger bowl, combine the carrot, red onion, and green onion. Stir in the dressing and combine so that the slaw is evenly coated. You could keep the dressing separate and serve with each portion so that it doesn't get soggy. However, I like mine to marinate in the dressing, so I stirred it all in together.

carrot slaw

bottom of page