A carrot slaw with orange, raisins and sunflower seeds
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Carrots make a slaw that is crisp without needing cabbage. Grate them coarsely so the strands stay distinct. Orange juice softens the raisins while you prepare everything else, giving small pockets of sweetness rather than a sweet dressing throughout.
For 3 side portions, use 300g carrots, 1 orange, 20g raisins, 20g sunflower seeds, 1 tablespoon olive oil, 1 tablespoon lemon juice and chopped parsley. Check seed and raisin labels for any relevant allergens or cross-contact advice.
Wash carrots and peel if needed, then grate on the coarse side of a stable grater, keeping fingers clear. Cut peel and pith from orange over a bowl, catching juice, then cut the flesh into bite-size pieces and remove pips. Put raisins into 2 tablespoons collected juice for 10 minutes.
Toast seeds in a dry pan over medium heat for 2–3 minutes, stirring, then cool. Mix oil and lemon juice with the soaked raisins and their juice. Toss through carrots and orange, adding parsley and a small pinch of salt if wanted. Finish with seeds. Allow 20 minutes. Refrigerate prepared slaw promptly and use within 24 hours for best texture; keep seeds separate until serving and keep the dish chilled during transport.