It’s slaw season people. The weather in New England has been hovering around the 80 degree mark for a week or so now (give or take a few dips into the 60′s and 70′s) and I am ready for strawberries, fresh vegetables, and cold salads.
We definitely have an affinity for cold salads in our house. We devour heads of lettuce in record time, broccoli salad makes a regular appearance at our dinner table, and I never turn down a cold noodle dish. However, the nice weather is young, which means that things like lettuce and broccoli are still in short supply. Luckily, we still have carrots. Carrots that have been sitting around since the winter, concentrating all of that delicious sugar. These bright orange beauties make a lovely cold salad. Punched up with some ginger, curry powder, and raisins, carrots are great for when you don’t have any other veggies around or for when you just want something a little different.
Ginger Carrot Slaw
Adapted generously from Alton Brown
1/2 lb carrots (about 4 medium), washed and peeled
2 tbls mayonnaise
1/2 tsp curry powder
1 tsp minced garlic
1 tsp grated fresh ginger
1/4 cup raisins
pinch of celery seed (optional)
chives or finely chopped green onions for garnish
Using a vegetable peeler, shave long strips* of the carrots into a medium bowl. In a small bowl, stir together the mayonnaise, curry powder, garlic, ginger, and celery seed. Gently toss the carrot strips with the dressing until well coated. Stir in the raisins and garnish with chives.
Serve cold or room temperature. The carrots are pretty hardy and can stand up to being dressed and refrigerated for a few hours without going soggy. Serves 2-4 as a side dish. Recipe is easily doubled (or more) for a larger crowd.
* Using the peeler to shave the carrot creates a lovely texture and look to the salad. However, it is kind of a pain in the behind. If you are pressed for time, grate the carrots using the largest holes on your box grater or food processor disk. You could also julienne them using a mandoline if you are so inclined.