Admiral's Table

Yields & Time

Serves: 4–6 | Prep: 15 minutes | Chill (optional): 10 minutes

Ingredients

• 4 large carrots, peeled and julienned or coarsely grated
• ½ cup golden or regular raisins
• ¼ cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 2 tbsp roasted pepitas (pumpkin seeds), optional for crunch
• ½ tsp mild chili powder (or ¼ tsp smoked paprika + pinch cayenne for mild heat)
• ½ tsp ground cumin
• Salt and black pepper, to taste

Dressing

• 3 tbsp plain Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp fresh lime juice (about ½ lime)
• 1 tsp honey or agave
• ½ tsp apple cider vinegar
• 1 tsp mild hot sauce (adjust to taste)
• Salt, to taste

Instructions

1. Place the carrots, raisins, chopped red onion, cilantro and pepitas in a large bowl.
2. Whisk together the yogurt, mayonnaise, lime juice, honey, apple cider vinegar, hot sauce, chili powder and cumin in a small bowl. Season with a pinch of salt and a few grinds of black pepper; taste and adjust the heat and acidity.
3. Pour the dressing over the carrot mixture and toss until evenly coated. Let the slaw sit 5–10 minutes at room temperature so the raisins plump and the flavors meld. For a colder, crisper salad, chill 10–20 minutes before serving.
4. Before serving, taste and adjust salt, lime or hot sauce as needed. Garnish with extra pepitas and a cilantro sprig.

Chef’s Notes

• For a finer texture, pulse the carrots a few times in a food processor using the grating disk.
• Swap raisins for chopped dried apricots for a brighter, less sugary fruit note.
• Make the slaw up to 6 hours ahead; hold chilled and finish with pepitas just before serving to preserve crunch.
• To make it dairy‑free, replace yogurt with extra mayo and a splash more lime and vinegar.

Tags

carrot slaw • Enrique Oliveras inspired • spicy-sweet • quick side • weeknight • make-ahead • crunchy • bright flavors • yogurt-lime dressing