2 pounds carrots, approximately 12 to 15 medium1/2 cup mayonnaisePinch kosher salt1/3 cup sugar1/2 cup canned, crushed pineapple, drained thoroughly of all liquid1/2 cup raisins2 teaspoons curry powder1 teaspoon minced garlic
Pinch celery seed and/or caraway seed, optional
Wash the carrots and peel, if necessary. Using a vegetable peeler, cut the carrots into wide noodle-shaped strips.
In a large mixing bowl whisk together the mayonnaise, salt, sugar, pineapple, raisins, curry powder, garlic, and celery seed and/or caraway seed, if using. Add the carrots and toss to combine. Serve immediately or refrigerate for 1 hour to serve cold.
From the Font of Food Wisdom, Alton Brown
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This recipe was most recently featured in
Boston Organics Newsletter No. 24 of 2011.