Carrot Apple Slaw

Every year we plant a lot of carrots in our garden, and I’m always looking for ways to enjoy them that highlight the carrot’s flavors. This recipe is a fun, no-cooking-required summer salad that is sweet and tangy and crunchy and delightfully weird. Carrot Apple Slaw is super easy to make, and is such a great addition to your next picnic menu. I hope you'll give it a try the next time you're wondering what to do with extra carrots.

About the ingredients-

• Carrots are the main ingredient, so we want to make sure they’re good and flavorful. I find that the small to medium size carrots have much better flavor than the giant carrots sold in bulk which are dry and bland. Those should really be reserved for applying noses to snowmen.
• Granny Smith apples or a similar tart, crunchy apple adds a pop of texture and flavor that balances the sweetness of the carrot really well.
• Golden raisins. I will be the first to admit that I am not a big raisin fan. I do however very much enjoy golden raisins in recipes. The trick is to plump them first by soaking them in boiling water for 5 minutes. They’re plump, tender, and juicy instead of gummy, which is why I don’t care for raisins usually. Try it!
• Chopped toasted pecans add a lovely crunch and hint of nutty flavor which is really nice in this slaw. Feel free to substitute another nut of your choosing, or skip them altogether, but I do think they add a good layer of flavor and texture to this recipe.
• The dressing for this Carrot Apple Slaw is super simple. Mayo, lemon juice, a little sugar, salt, and pepper. It’s so good!

How to make Carrot Apple Slaw-

• Grate the carrots. Please do not buy matchstick carrots already prepared. They are dry and flavorless and the texture is wrong for this recipe. Grating the carrots yourself allows them to lend a lot of moisture to the salad. It is VERY important that you grate your carrots very fine. I’ve tried several sizes, and it was unanimous in my family that very fine was the way to go. Plus, David Lebovitz also says grating carrots very fine for his carrot salad recipe is essential. I felt very validated when I read that. His carrot salad however is authentically French and nothing like this sweet slaw recipe.
• Cube the apples. I leave the peel on, but you can definitely peel your apples if you prefer. Just be sure you’re using a tart apple like a Granny Smith.
• Plump the raisins. Place the raisins in a heatproof bowl and cover with boiling water. Let sit 5 minutes, then drain.
• Toast the pecans. Place the pecans in a dry skillet over medium heat and toast until fragrant.
• Prepare the dressing. Whisk the mayo, sugar, salt, and pepper together, then toss in a large bowl with the rest of the ingredients.
• Chill then serve.  For best flavor, I recommend chilling this Carrot Apple Slaw for a few hours before enjoying.     

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