Carrot Slaw

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

Recipe from


Recipe Time

Prep: 10 Minutes
Stand: 30 Minutes


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.

Bill Smith,

Crook's Corner, Chapel Hill, North Carolina,

Seasoned in the South: Recipes from Crook's Corner and from Home,


July 2007
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