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Crunchy Rainbow Carrot Slaw

Crunchy Rainbow Carrot Slaw

A light and healthy summer side dish
Course Salad, Side Dish
Cuisine Mediterranean
Keyword carrots, slaw
Prep Time 30 minutes
Servings 6
Calories 168kcal
Author Craving Something Healthy


  • 1 pound rainbow or orange carrots peeled and ends removed
  • 1 medium sweet or tart apple peeled and quartered
  • 1 small fennel bulb stems and outer layer trimmed off
  • 3 scallions
  • 1/2 cup dried cranberries
  • 1/4 cup salted pumpkin seeds
  • 1/4 cup chopped, toasted hazelnuts


  • 1/4 cup full-fat Greek yogurt
  • 1 tablespoon honey
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon minced ginger
  • 1/4 teaspoon sea salt or to taste


  • Cut the carrots in half, so they fit into the mouth of a food processor fitted with the grating blade. Pulse the food processor until they are grated.
    If you don't have a food processor, you can grate the carrots with a julienne peeler or a mandolin.
  • Repeat with the apple and fennel bulb.
  • Toss all of the grated vegetables in a large mixing bowl.
  • Slice the scallions lengthwise into thin strip, with a sharp knife. Next, slice the strips into 1-inch pieces. Add the scallions to the bowl and toss everything.
  • Sprinkle the cranberries, pumpkin seeds and hazelnuts over everything and toss. Set the slaw aside while you make the dressing.


  • Combine all of the ingredients together in a jar or measuring cup and shake or stir well to combine. Taste and extra salt as desired, or adjust any seasons.
  • Pour the dressing over the slaw, and toss to combine. Let the slaw sit for 20-30 minutes so the flavors can combine.


Calories: 168kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 175mg | Potassium: 537mg | Fiber: 6g | Sugar: 17g | Vitamin A: 12760IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 1.4mg