Serves 4


  • 4 cups shredded carrots
  • 4 cups thinly sliced or shredded green cabbage
  • 1/4 cup finely chopped fresh dill
  • 1/4 cup dried currants
  • 2 TBSP extra-virgin olive oil
  • 2 TBSP apple cider vinegar
  • 1 TBSP honey (optional)
  • Sea salt and black pepper, to taste


  1. Combine the carrots, cabbage, dill, and currants in a large bowl. Toss to combine.
  2. Add the olive oil, vinegar, and honey. Toss to coat.
  3. Season to taste with salt and pepper.
  4. Allow the slaw to stand at room temperature or in the refrigerator for at least 15 minutes before serving.
  5. Serve immediately or store in an airtight