📝 About This Recipe
This vibrant slaw is a modern, health-conscious reimagining of a classic American deli staple, trading heavy mayonnaise for protein-rich Greek yogurt. The natural sweetness of crisp, hand-grated carrots and plump raisins creates a harmonious balance with the tangy, citrus-infused dressing without the need for excess salt. It’s a refreshing, low-sodium side dish that delivers a satisfying crunch and a burst of sunshine to any plate.
🥗 Ingredients
The Slaw Base
- 1 lb Carrots (peeled and coarsely grated)
- 1/2 cup Golden Raisins (plumped in warm water for 5 minutes)
- 3 stalks Green Onions (thinly sliced on the bias)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 cup Red Cabbage (finely shredded for color and texture)
Creamy Greek Yogurt Dressing
- 3/4 cup Plain Greek Yogurt (full-fat or 2% for best creaminess)
- 2 tablespoons Apple Cider Vinegar (unfiltered for better depth)
- 1 tablespoon Honey or Agave Nectar (adjust based on carrot sweetness)
- 1 teaspoon Lemon Zest (freshly grated)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Dijon Mustard (low-sodium variety if available)
- 1/8 teaspoon Ground Cinnamon (to enhance the natural sweetness)
- 1/2 teaspoon Freshly Cracked Black Pepper (to taste)
The Crunch Factor
- 1/4 cup Sunflower Seeds (unsalted and toasted)
- 2 tablespoons Fresh Mint Leaves (torn into small pieces)
👨🍳 Instructions
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1
Begin by placing your golden raisins in a small bowl and covering them with warm water. Let them soak for 5-10 minutes to plump up, then drain and pat dry.
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2
Peel the carrots and grate them using the large holes of a box grater or the grating attachment of a food processor for a consistent texture.
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3
Finely shred the red cabbage using a sharp knife or mandoline to ensure it matches the delicate texture of the grated carrots.
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4
In a large mixing bowl, combine the grated carrots, shredded cabbage, sliced green onions, and chopped parsley.
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5
In a separate medium-sized bowl, whisk together the Greek yogurt, apple cider vinegar, honey, lemon zest, lemon juice, Dijon mustard, and cinnamon until the dressing is silky and smooth.
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6
Taste the dressing. Since this is a low-sodium recipe, focus on the balance of acid (lemon/vinegar) and sweetness (honey) to ensure the flavors pop.
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7
Pour the creamy dressing over the carrot mixture. Use a pair of tongs or two large spoons to toss the slaw thoroughly, ensuring every strand of carrot is lightly coated.
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8
Fold in the plumped raisins and half of the toasted sunflower seeds.
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9
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the carrots to soften slightly and the flavors to meld beautifully.
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10
Just before serving, give the slaw one final toss. If the dressing has thickened too much, add a teaspoon of water or lemon juice to loosen it.
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11
Transfer the slaw to a chilled serving platter or bowl.
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12
Garnish with the remaining sunflower seeds and the torn fresh mint for a final aromatic touch and extra crunch.
💡 Chef's Tips
For the best texture, hand-grate the carrots; pre-shredded bagged carrots are often too dry and won't absorb the dressing well. If you find the dressing too tangy, add an extra teaspoon of honey to balance the acidity of the yogurt. Toast your sunflower seeds in a dry pan over medium heat for 2-3 minutes until fragrant to unlock their nutty oils. To keep this strictly low-sodium, ensure your Dijon mustard is a low-salt version or substitute with a pinch of dry mustard powder. This slaw actually tastes better the next day, making it an excellent meal-prep option.
🍽️ Serving Suggestions
Serve alongside grilled lemon-herb chicken breasts for a lean, high-protein lunch. Use it as a refreshing topping for fish tacos to add crunch without the saltiness of traditional salsa. Pair with a glass of crisp, chilled Sauvignon Blanc or a sparkling mineral water with a lime wedge. Serve as a vibrant side to a quinoa and roasted vegetable bowl. It acts as a perfect cooling accompaniment to spicy BBQ pulled pork or jackfruit sandwiches.