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Justin’s Carrot Slaw

Justin's carrot slawPendle Hill cook Justin Lamble created this bright and flavorful dish that’s a perfect complement to spring and summer dishes.


  • 2 pounds carrots, approximately 12 to 15 medium
  • 1/2 cup mayonnaise
  • Pinch kosher salt
  • 1/3 cup sugar
  • 1/2 cup canned, crushed pineapple, drained thoroughly of all liquid
  • 1/2 cup raisins
  • 2 teaspoons curry powder
  • 1 teaspoon minced garlic
  • Pinch celery seed and/or caraway seed, optional


  1. Wash the carrots and peel, if necessary. Using a vegetable peeler, cut the carrots into wide noodle-shaped strips.
  2. 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.
  3. Add the carrots and toss to combine.
  4. Serve immediately or refrigerate for 1 hour to serve cold.