This carrot slaw 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.
Makes about 3 cups
6 carrots, peeled and shredded
3 large garlic cloves, minced
Zest and juice of 1 lemon (about 3 teaspoons zest and 3 tablespoons juice)
1/4 teaspoon salt, plus more to taste
1/4 teaspoon sugar, plus more to taste
2 tablespoons extra-virgin olive oil
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.