Prep Time
10 Mins
Stand Time
30 Mins
Yield
Makes about 3 cups

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.

How to Make It

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.

Seasoned in the South: Recipes from Crook's Corner and from Home; Crook's Corner, Chapel Hill, North Carolina

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