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.
