Carrot Slaw



Carrot Slaw

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Ingredients For the salad

3 large carrots grated (about 5 cups)

2 cups finely chopped cauliflower

½ cup raisins

½ cup blanch slivered almonds, toasted

½  cup thinly sliced red onions

½ cup roughly chopped parsley

For the dressing

2 tablespoons honey

1 tablespoon hot sauce

1/3 cup tahini

2 tablespoons white wine vinegar

Zest of half a lemon

1 tablespoon lemon juice

2 tablespoons water

½ teaspoon salt

½ teaspoon pepper


  1. Add the carrots, cauliflower, raisins, almonds, onions and parsley to a mixing bowl and toss to combine. 
  2. Whisk together the honey, hot sauce, tahini, vinegar, lemon zest, juice water, salt and pepper until it’s smooth.  If it’s too thick add a little more water to thin it out. 
  3. Pour the dressing over the carrot mixture and toss to combine. Serve immediately.

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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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1 Comment

  1. Eileen

    Thank-you for putting up this recipe which I saw you make with Mary Berg. Lately all the recipes from that show have not been published, so my frustration meter has topped out, but if I can find yours, I will be happy. Oddly, I have been making a simpler version of this salad with carrot, raisins and creamy slaw dressing for years, but the additional nuts, etc., and especially the tahini dressing … perfection! Love it.


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