On a recent trip to my local farmer's
market, I noticed the first of this year's crop of apples along with
carrots and onions. This, along with the heat of summer in full
force here in New England, made me think of carrot slaw.
I found this recipe in my Fanny Farmer
Cookbook and notes this is “a great favorite with children”. I
like this recipe as it's a nice change from cabbage-based coleslaw,
the carrots, celery and onion can be prepared a day or two in advance
or can be purchased ready to be added to the salad.
Carrot Slaw (serves six)
From the revised 13th
edition of The Fanny Farmer Cookbook.
6 medium carrots, grated (approximately
½ – ¾ cup of carrots)
¼ cup diced onion
1/3 cup raisins
½ cup diced apple (approximately 1
medium size apple)
½ cup mayonnaise
¾ cup diced celery (optional)
salt (optional)
black pepper (optional)
In a medium to large bowl, toss
carrots, onion, raisins, apple and celery (if using). Mix in the
mayonnaise. If preferred, season with salt and pepper. Chill
thoroughly before serving.
