Carrot Slaw

Carrot Slaw

This recipe came from the French grandmother of one of Bill's friends. It tastes great with fried seafood, as well as barbecue. When Bill pairs it with soft-shell crabs, he also makes another slaw with purple cabbage. The colors on the plate are bright and beautiful. Prep: 10 minutes; Stand: 30 minutes.

Ingredients
2 pounds carrots, approximately 12 to 15 medium
1/2 cup mayonnaise
Pinch kosher salt
1/3 cup sugar
1/2 cup canned, crushed pineapple, drained thoroughly of all liquid
1/2 cup raisins
2 teaspoons curry powder
1 teaspoon minced garlic
Pinch celery seed and/or caraway seed, optional


DIRECTION - Wash the carrots and peel, if necessary. Using a vegetable peeler, cut the carrots into wide noodle-shaped strips. Toss together first 5 ingredients. Let stand 30 minutes. Stir in olive oil. Taste for seasoning, and add more salt or sugar, if desired. Refrigerate in an airtight container up to 1 week.