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.
MyRecipes JULY 2007
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.
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