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Discover Alton Brown's delicious and fresh Carrot Slaw recipe featuring pineapple and raisins – a perfect Summer side.
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Course: Sides & Salads
Keyword: Carrot Slaw, Easter, Gluten-Free, Sides, Southern, Spring, Vegetables, Vegetarian

Carrot Slaw

ACTIVE TIME: 12 minutes
TOTAL TIME: 12 minutes
Yield: 4 servings
Photo by Lynne Calamia
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Software

  • 2 pounds (12 to 15 medium) carrots
  • 1/2 cup mayonnaise
  • Pinch kosher salt
  • 1/3 cup sugar
  • 1/2 cup canned, crushed pineapple, drained
  • 1/2 cup raisins
  • 2 teaspoons curry powder
  • 1 teaspoon minced garlic
  • Pinch celery seed and/or caraway seed, optional
ACTIVE TIME: 12 minutes
TOTAL TIME: 12 minutes
Yield: 4 servings

Procedure

  • Wash and peel the carrots. Using a vegetable peeler, cut the carrots into wide noodle-shaped strips.
  • In a large mixing bowl, whisk together the mayonnaise, salt, sugar, pineapple, raisins, curry powder, garlic, and celery seed and/or caraway seed, if using. Add the carrots and toss to combine. Serve immediately or refrigerate for 1 hour to serve cold.
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