Carrot & Coriander Slaw Salad

This simple yet delicious carrot slaw salad with aromatic coriander (cilantro) and creamy mayo dressing is a versatile side dish that goes with meat, chicken, fish or plant-based protein mains. This shredded carrot salad recipe is Whole30, paleo, gluten-free and low-carb.

I am a big fan of slaw salads (well, salads in general). I love crunchy, shredded vegetables tossed in a creamy dressing as they always provide satiating fats and all that gut-healthy fibre. Today’s carrot slaw salad recipe is another instalment in my shredded veggie salad series.

More Slaw Salads

This shredded carrot slaw is a great way to use up those leftover carrots and to add some extra beta-carotene to your diet. Both ground coriander seeds and fresh coriander (or cilantro) go really well with carrots (carrot coriander soup, anyone?), while green onions and a little garlic add a huge boost in flavour.

Making Shredded Carrot Slaw

You can use homemade mayonnaise or buy good-quality mayo. There are quite a few Whole30 and Paleo mayo brands like this Primal Kitchen mayo on US Amazon.

Olive oil mayonnaise is also great!  For those avoiding mayonnaise or eggs, you can easily dress this salad with my creamy avocado dressing or add a few tablespoons of olive oil instead.

What Goes With Carrot Slaw?

I love serving this carrot slaw with grilled beef burgers and with fish. It’s really good in tacos, with chicken, fish or shrimp.

I often make a batch to bring to a barbecue to go with sausages or chicken kebobs.

For vegetarians, you can add chickpeas or grilled halloumi for a nice protein boost and lentil or mushroom burgers would be great with this on top or on the side. 

If making this carrot slaw in advance, leave the mayo and sea salt until just before serving.

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